Creamy Anchos and Onions

Name: Creamy Anchos and Onions
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 5 mediums ancho chiles, stemmed and seeded; 237 milliliters turkey or chicken stock or canned low-sodium broth; 4 garlic cloves, coarsely chopped; 473 milliliters heavy cream; 1 teaspoon fresh lime juice; 1 teaspoon salt; 59 milliliters tarragon leaves; 1 Tbsp unsalted butter; 454 grams white onions, trimmed but with the root end left intact, halved lengthwise

You can never have too many side dish recipes, so give Creamy Anchos and Onions a try. One portion of this dish contains approximately 5g of protein, 25g of fat, and a total of 329 calories. This gluten free, primal, and vegetarian recipe serves 8. If you have butter, chicken stock, garlic cloves, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat a large cast-iron skillet.

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Frying Pan

Add the anchos and toast over moderate heat, pressing down with a spatula, until fragrant and blistered, about 20 seconds per side.

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Toast

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Spatula

Transfer to a plate and let cool, then cut the chiles into 1/2-inch pieces.

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Chili Pepper

Melt the butter in a large skillet.

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Butter

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Frying Pan

Add the onions and garlic, cover and cook over moderate heat, stirring, until the onions are softened, about 5 minutes.

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Garlic

Onion

Add the stock and cook until reduced by half, 6 to 7 minutes.

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Stock

Add the anchos, cream and tarragon and cook over moderately low heat until the onions and anchos are tender and the cream is thickened, about 10 minutes.

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Tarragon