Cucumbers Braised with Onions
Author: Kitchens
  • 8 ounces button onions
  • 2 large cucumbers
  • 8 ounces vegetable stock
  • 2 basil springs
  • 1 ounce butter
  • freshly ground pepper and salt
  1. Pour the vegetable stock into a saucepan add a small pinch of salt and pepper and bring to boil. Peel onions and add to stock. Cook for 20 minutes over a moderate heat.
  2. Peel the cucumbers, cut in half length ways, and dice into generous slices. Chop the basil. Add cucumber and basil to stock, cook for 10 minutes. Drain stock, place vegetables in warm serving dish.
  3. Boil stock until evaporated to about 3 tablespoons. Add butter and mix until melted. Remove from heat, pour over vegetables and serve.
Use English hothouse cucumbers for this recipe.
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