Braised Onions a La Julia Child

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).
- Ready In:
- 1hr
- Serves:
- Units:
Nutrition Information
8
People talking
ingredients
- 1 lb white pearl onion, peeled (may substitute frozen)
- 1 1⁄2 tablespoons butter, unsalted
- 1 1⁄2 tablespoons olive oil
- 1⁄2 cup unsalted beef stock, defatted
- salt & fresh ground pepper
- 1 bay leaf, preferably fresh
- 1 sprig thyme
- 2 sprigs parsley
directions
- 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.
MY PRIVATE NOTES
Add a Note
RECIPE MADE WITH LOVE BY
@Chef Kate
Contributor
@Chef Kate
Contributor
"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)."
Join The Conversation
all
reviews
tweaks
q&a
sort by:
-
I agree with another reviewer and this recipe is for only 2 people. Luckily I doubled the recipe and made with fresh onions, we were in 5 people at the Christmas dinner table. Everyone loved them. I served with smoked prime rib, mashed potatoes and sauteed mushrooms. Thank you for sharing the recipe.
see 7 more