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

Creamy Anchos and Onions

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