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Oignons Glacés à Brun

These brown-braised onions are typically meant to be added to dishes like boeuf bourguignon and coq au vin, but also make a fine side dish, as well.
Prep Time20 minutes
Cook Time1 hour
CourseDinner, Lunch
CuisineFrench
Keywordbeef bourguignon

Equipment

  • heavy bottomed skillet large enough to fit onions in one layer
  • closable tea strainer or cheese cloth for bouquet garni

Ingredients

  • 40-45 1" pearl or small white onions, peeled or fewer, if bigger onions
  • 3 tbsp salted butter
  • 2 tbsp olive oil
  • 1 cup beef stock
  • salt to taste depends on butter and stock

Bouquet Garni

  • 8 sprigs parsley
  • 1 bay leaf
  • 2 sprigs thyme

Instructions

  • Get a glass of wine and begin the tedious process of peeling all those tiny onions! Boil water for broth, if using concentrated.
  • Heat a heavy bottomed pot to medium, and when hot, add the butter. When bubbling subsides, add the oil. Then add the onions and sauté for about 15 minutes rolling them around so that they brown. Stir gently to keep skins intact, but also enough to brown evenly as much as possible.
  • Meanwhile prepare your bouquet garni. We like to use a closable ball tea strainer.
  • Add the broth and bouquet garni. Simmer for 45 minutes, covered, until the onions are tender, but have retained their shape. Most liquid will evaporate.
  • Remove the bouquet garni and enjoy them as a side, or put them aside to put in your boeuf bourguignon or coq au vin.
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