Louisiana Onion Boil

Ingredients

• 3 large yellow onions, peeled and quartered
• 4 cups chicken broth
• 1/4 cup olive oil
• 2 tablespoons Creole seasoning
• 1 teaspoon garlic powder
• 1/2 teaspoon cayenne pepper (optional)
• 1 tablespoon Worcestershire sauce
• 1 bay leaf
• Salt and pepper to taste
• 2 green onions, chopped (for garnish)

Instructions

1. 1.

   In a large pot or Dutch oven, heat olive oil over medium heat.

2. 2.

   Add the quartered onions to the pot and cook, stirring occasionally, until they begin to soften and caramelize, about 10-15 minutes.

3. 3.

   Stir in Creole seasoning, garlic powder, and cayenne pepper (if using). Cook for another minute until fragrant.

4. 4.

   Pour in the chicken broth and add Worcestershire sauce and bay leaf. Bring to a simmer.

5. 5.

   Reduce heat to low, cover the pot, and simmer for 30 minutes, or until the onions are very tender and the broth has reduced slightly.

6. 6.

   Remove the bay leaf. Season with salt and pepper to taste.

7. 7.

   Garnish with chopped green onions before serving.

Nutritional Information

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons

Tips

• For a richer flavor, use beef broth instead of chicken broth.
• Adjust the amount of Creole seasoning and cayenne pepper to your liking.
• Serve the Onion Boil hot as a side dish to grilled meats, seafood, or as part of a traditional Louisiana boil.
• Add other vegetables like bell peppers or celery for added flavor and texture.