Braised Onions a La Julia Child

Recipe by Chef Kate
READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 1
    lb white pearl onion, peeled (may substitute frozen)
  • 1 12
    tablespoons butter, unsalted
  • 1 12
    tablespoons olive oil
  • 12
    cup unsalted beef stock, defatted
  • salt & fresh ground pepper
  • 1
    bay leaf, preferably fresh
  • 1
    sprig thyme
  • 2
    sprigs parsley
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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.
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