1/3 Photos of Braised Onions a La Julia Child
Chef Kate's Note:
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).
My Private Note
Units: US | Metric
- 1If 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.
- 2If you are using frozen pearl onions, make sure they are defrosted and drained.
- 3Heat the butter and oil in a large skillet and add the onions to the skillet.
- 4Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible without breaking apart.
- 5Pour in the stock, add the herbs, and cover.
- 6Simmer 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.
- 7Remove the herbs, season with salt and pepper to taste, and serve.
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Nutritional Facts for Braised Onions a La Julia Child
Serving Size: 1 (154 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 133.3
- Calories from Fat 86
- Total Fat 9.5 g
- Saturated Fat 3.5 g
- Cholesterol 11.4 mg
- Sodium 204.6 mg
- Total Carbohydrate 11.7 g
- Dietary Fiber 1.6 g
- Sugars 5.0 g
- Protein 1.2 g
The following items or measurements are not included: