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 minutesmins
Cook Time1 hourhr
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
40-451" pearl or small white onions, peeledor fewer, if bigger onions
3tbspsalted butter
2tbspolive oil
1cupbeef stock
salt to tastedepends on butter and stock
Bouquet Garni
8sprigsparsley
1bay leaf
2sprigsthyme
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 bourguignonor coq au vin.