Braised Onions and Carrots

JWU College of Culinary Arts

10 servings

Serving Size
6 ounces (170 grams)

Recipe ID

US standard
Carrots, peeled, washed, cut battonette
3 pounds
1.4 kilograms
Butter, unsalted, clarified
2 ounces
57 grams
Onions, peeled, cut julienne
1 pound
454 grams
Plum tomatoes fresh, concassé
12 ounces
340 grams
Red pepper flakes, crushed
¼ teaspoon
¼ teaspoon
Apple cider vinegar
1 tablespoon
1 tablespoon
Chicken stock
4 ounces
118 milliliters
Salt, Kosher
To taste
To taste
Black pepper, ground
To taste
To taste
Scallions, chopped
¼ cup
57 grams
Parsley, fresh, washed, squeezed dry, finely chopped
2 ounces
57 grams
  1. Gather all the ingredients and equipment.
  2. Blanch carrots in salted boiling water. Then, shock in iced water and hold for later.
  3. In a braising pan, heat clarified butter over medium heat and sauté the onions until just starting to caramelize. Add the tomatoes, pepper flakes, and vinegar. Stir and continue to cook until the tomatoes are just heated through. Add the chicken stock, and bring to a boil.
  4. Add the blanched carrots to the onion mixture. Adjust seasonings, and simmer uncovered until the carrots are tender.
  5. Toss in the scallions and parsley, and cook 1 minute more.
  6. Serve immediately or hold hot at 135°F (57°C) or above.