Prep 20 mins
Cook 40 mins
These onions are included in the recipe for Boeuf Bourguignon, but they are so wonderful, that they deserve to be posted on their own. I think they are best with fresh pearl onions, but frozen are a fine substitute. You do need to use good stock though (Julia's beef stock is posted at #147999) Honestly, these are so delicious that I have a hard time not eating them before the meal is served. Prep time does NOT include peeling the onions (the hardest part of this).
- If you are using fresh pearl onions, they are easier to peel if you blanch them in boiling water for 30 seconds and then run them under cold water to cool.
- If you are using frozen pearl onions, make sure they are defrosted and drained.
- Heat the butter and oil in a large skillet and add the onions to the skillet.
- Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible without breaking apart.
- Pour in the stock, add the herbs, and cover.
- Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
- Remove the herbs, season with salt and pepper to taste, and serve.
Very nice side dish Chef. I used fresh white pearl onions, boiled and shocked to peel. I also made extra broth and froze to use as a starter base for french onion soup later this month..Thank You for sharing this wonderful recipe Chef Kate
This is a very simple but delicious recipe. The recipe is very easy to follow. Everyone loved them. Next time I'll use the fresh onions, (only for a little more flavour) Thanks for a great recipe. Made for the Aussie/NZ Aug 2008 Recipe Swap.
Yum! I omitted the parsley and salt. Otherwise I followed the recipe exactly, and it was so good we ate all of it (2 people, not four.) Thanks!