Tender Whole Onions Braised in Savory Broth with Ground Beef
These whole braised onions become soft and sweet as they simmer in a savory ginger-soy broth. A hearty topping of browned ground beef and fresh green onions makes each bowl satisfying on its own, while rice or noodles are welcome for catching every spoonful of broth.
Original recipe: 4 servings.
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How much are you cooking?
4 portions · 2 portions now · 2 for later
For the original batch: Reserve onions, beef and broth together; reheat gently and serve with a freshly cooked starch.
Choose the total you want to cook, including any portions reserved for another meal. Repeating this dish on your calendar uses that same batch.
Ingredients
- 4 medium yellow onions, peeled, with the root ends trimmed just enough to sit steadily
- 1 tablespoon neutral cooking oil, divided
- 3 cups beef broth , plus a little more if needed
- 2 tablespoons soy sauce
- 1 tablespoon finely grated fresh ginger
- 1 pound ground beef
- 2 green onions, thinly sliced
- Freshly ground black pepper, to taste
- Cooked rice or noodles, for serving (optional)
Method
Recipe by Heather Schiefelbein.
- Set up the onions. Choose a heavy pot or Dutch oven that holds the onions snugly in a single layer. Peel the onions and trim only a thin slice from the root end if needed; keeping the base mostly intact helps each onion hold together. Set aside.
- Start the broth. Add the broth, soy sauce, ginger, and half of the oil to the pot. Bring to a gentle simmer over medium heat, stirring once to combine. Nestle the onions into the liquid. The broth should come partway up their sides; add a splash more broth or water if the pot is wide and the onions sit high.
- Braise until tender. Cover the pot, reduce the heat to low, and simmer gently for 40 minutes. Turn the onions carefully with a spoon or tongs, replace the lid, and cook for another 5–15 minutes. They are ready when a small knife slides easily into the center and the layers feel very soft but the onions still hold their shape. If they are not tender yet, continue cooking in 5-minute increments. Keep the liquid at a gentle simmer rather than a hard boil.
- Brown the beef. While the onions finish, heat the remaining oil in a skillet over medium-high heat. Add the ground beef and break it into small crumbles with a wooden spoon. Cook, stirring occasionally, until browned and no pink remains. Check the thickest pieces with a food thermometer; ground beef should reach 160°F. Season with black pepper. If the skillet has a lot of excess fat, carefully drain it before serving.
- Assemble the bowls. Use a wide spoon to lift one onion into each bowl. Ladle broth around the onions, divide the beef among the bowls, and finish with sliced green onions. Serve hot.
Serving, later meals and useful notes
Tips, serving ideas, and storage
For onions that cook evenly, choose ones close in size. Keep the pot covered during most of the braising, and check the liquid level near the end; if it has reduced more than you like, stir in a little hot water or broth. The finished broth should be savory and spoonable, not necessarily thick.
Serve each onion with steamed rice or noodles to make the broth go further. A side of sautéed greens or crisp cucumber can balance the soft, rich texture. For a variation, use ground pork instead of beef and cook it separately in the same way, checking that it reaches 160°F. You can also add a pinch of red pepper flakes to the broth if you like gentle heat.
Refrigerate leftovers in a covered container within two hours, storing the onions, broth, and beef together or separately. The USDA advises using cooked ground beef within three to four days in the refrigerator. Reheat until steaming hot; warm the onion and broth gently in a covered saucepan so the onion is less likely to break apart, and heat the beef thoroughly before serving.
Put the meal together.
Choose the companions that help this meal. Portions and ingredients stay connected in your plan.
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These are published Cyrus Ramsey recipes; editorial checks are not a physical kitchen test.