Brown-Braised Onions
Filed under
Vegetables
Julia Child's onions for Coq au Vin; braise them on the stove or bake them.
Ingredients
- 1 1/2 tbsp Butter
- 1 1/2 tbsp Vegetable oil
- 24 Pearl onion, 18 to 24 white onions about 1 inch across, peeled
- 1/2 cup Beef broth, brown stock or canned bouillon, or dry white wine, red wine or water
- Salt
- Black pepper
- 4 sprig Parsley, for the herb bouquet
- 1/2 Bay leaf, for the herb bouquet
- 1/4 tsp Dried thyme, for the herb bouquet
Directions
- Tie the parsley, bay leaf and thyme in cheesecloth.
- When the butter and oil are bubbling in a skillet, saute the onions over moderate heat 10 minutes, rolling them so they brown as evenly as possible without breaking the skins. They won't brown uniformly.
- To braise: add the stock, season, and add the herb bouquet. Cover and simmer slowly 15 to 20 minutes, until perfectly tender but holding their shape and the liquid has evaporated. Remove the bouquet.
- To bake: put the onions and their fat in a shallow baking dish just big enough for one layer with the herb bouquet. Bake uncovered in the upper third of a 350 degree F oven 40 to 50 minutes, turning once or twice, until very tender, golden and holding their shape. Remove the bouquet.