Directions:
- Blanch onions in a large saucepan of boiling water 3 minutes, then drain and transfer to a bowl of ice and cold water. Drain onions and peel.
- Cook chestnuts in 3 tablespoons butter in a large saucepan over moderately low heat, stirring occasionally, 2 minutes. Add broth and celery and cook at a bare simmer, stirring occasionally, until liquid is reduced to about 1/4 cup, about 10 minutes.
- While chestnuts are cooking, heat remaining 3 tablespoons butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté shallots and peeled onions with thyme and salt and pepper to taste, stirring, until onions are tender and golden brown in patches. Add wine and simmer until slightly reduced, about 2 minutes.
- Gently stir onion mixture into chestnut mixture and season with salt and pepper.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 572.51 Kcal (2397 kJ) | ||
| Calories from fat | 367.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 40.85g | 63% | |
|---|---|---|---|
| Cholesterol | 181.35mg | 60% | |
| Sodium | 260.89mg | 11% | |
| Potassium | 709.27mg | 15% | |
| Total Carbs | 21.41g | 7% | |
| Sugars | 9.59g | 38% | |
| Dietary Fiber | 4.31g | 17% | |
| Protein | 27.12g | 54% | |
| Vitamin C | 14mg | 23% | |
| Iron | 2.7mg | 15% | |
| Calcium | 81.1mg | 8% | |
| Amount Per 100 g | |||
| Calories | 178.82 Kcal (749 kJ) | ||
| Calories from fat | 114.84 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.76g | 63% | |
|---|---|---|---|
| Cholesterol | 56.64mg | 60% | |
| Sodium | 81.49mg | 11% | |
| Potassium | 221.53mg | 15% | |
| Total Carbs | 6.69g | 7% | |
| Sugars | 2.99g | 38% | |
| Dietary Fiber | 1.35g | 17% | |
| Protein | 8.47g | 54% | |
| Vitamin C | 4.4mg | 23% | |
| Iron | 0.9mg | 15% | |
| Calcium | 25.3mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
Try this similar recipes
-
Veal Medallions With French Morels
French dried morels (2 cups), Boiling water and 14 more.. -
Leftover Thanksgiving Soup
Celery ribs, sliced, Carrot, sliced, Chopped onion, Butter and 10 more.. -
Creamy Shrimp and Grits
Butter, Garlic cloves, minced, Chopped fresh thyme and 17 more.. -
Creamed Leeks
Unsalted butter, Leeks, Shallots, chopped, Thyme and 3 more.. -
Lemon and Leek Risotto
Chicken broth, Butter, Olive oil, Leek, finely chopped and 6 more.. -
Mussels in Garlic Butter
Butter, cubed, Garlic cloves, crushed and 7 more.. -
Parmesan Risotto
Chicken broth, Butter, Olive oil, Garlic cloves, minced and 8 more.. -
Asparagus, Artichoke and Shiitake Risotto
Chicken broth or 5 cups vegetable broth, Water and 9 more.. -
Vegetable Stock
Onions, Carrots, Leeks, white part only, Fennel bulbs and 7 more.. -
French Cabbage Soup from Door County, WI
Butter, Flour, Onion, diced, Carrot, diced, Butter and 6 more.. -
Tomato Mushroom Pasta
Butter, Olive oil, Minced onion, Minced carrot and 10 more.. -
Rhode Island Clam Chowder
Diced onion, Diced celery, Melted butter and 11 more.. -
Betty Crocker Butternut Squash Soup
Chopped onion, Butter, Chicken broth and 9 more..
Also Try
-
-
Pork Stew with Hard Cider, Pearl Onions, and Potatoes
Diameter pearl onions (from two 10-oz bags) and 14 more.. -
-
Balsamic-Glazed Pearl Onions
Assorted pearl onions such as red, white, and/or yellow (... and 3 more.. -
Cane Vinegar Chicken with Pearl Onions, Orange & Spinach
Chicken thighs , each weighing 5 to 6 oz (total of 2 1/2 ... and 11 more.. -
Cornbread Stuffing with Ham, Chestnuts, and Sage
Stone-ground cornbread, Butter, divided and 11 more.. -
Stuffed Turkey with Lemon, Oregano, and Red Onions
Unsalted butter, softened, Chopped shallots (2 large) and 9 more.. -
-
-
Chestnut, Prune, and Pancetta Stuffing
Sourdough loaf, cut into 1/3-inch dice (18 cups) and 11 more..
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
