Onion Boil ASMR (Printable Version)

Tender onions in buttery spiced broth with fresh herbs and garlic.

# What You'll Need:

→ Vegetables

01 - 8 small yellow onions, peeled
02 - 4 garlic cloves, smashed

→ Broth & Seasonings

03 - 4 cups vegetable broth
04 - 2 tablespoons unsalted butter
05 - 1 bay leaf
06 - 1 sprig fresh thyme
07 - ½ teaspoon black peppercorns
08 - ½ teaspoon smoked paprika
09 - ½ teaspoon salt, plus more to taste

→ Fresh Herbs & Garnish

10 - 2 tablespoons fresh parsley, finely chopped
11 - 1 teaspoon fresh chives, snipped

# Steps to Follow:

01 - Melt butter in a large pot over medium heat. Add smashed garlic and sauté until fragrant, approximately 1 minute.
02 - Add peeled onions and sauté for 2 to 3 minutes, turning to evenly coat in butter.
03 - Pour in vegetable broth and add bay leaf, thyme sprig, peppercorns, smoked paprika, and salt.
04 - Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 25 to 30 minutes until onions are tender when pierced with a knife.
05 - Remove bay leaf and thyme sprig. Taste broth and adjust salt as needed.
06 - Serve whole onions in bowls with abundant broth. Garnish generously with fresh parsley and chives.

# Additional Tips::

01 -
  • Whole tender onions practically melt on your tongue, releasing their sweet, savory soul into silky broth.
  • The prep is laughably simple, but the result feels like you spent hours in the kitchen.
  • It's genuinely soothing to eat—there's no rush, no stress, just you and your spoon.
  • Works as a main dish or elegant side, and it's naturally vegetarian and gluten-free.
02 -
  • Don't skip peeling the onions beforehand—trying to peel them hot is a lesson in frustration that I've learned so you don't have to.
  • Gentle heat is everything here; a rolling boil will break the onions apart and turn your elegant dish into onion soup before you're ready.
  • Taste the broth before serving, because every broth brand seasons differently, and you deserve to own the flavor.
03 -
  • Choose onions that are roughly the same size so they cook at the same pace and your bowl looks intentional.
  • Save extra broth in the fridge for up to three days—it's liquid gold for other soups or simply reheating with fresh herbs.
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