Brown-braised Onions

Oignons Glaces a Brun

Brown-braised onions are used whenever you wish a brown effect, such as in brown fricassees like Coq au Vin and Boeuf Bourguignon, or in a mixture with other vegetables.*

Preparation is a two-step process: first browning the onions in a saucepan then braising in stock or wine. The braising can be done two ways: in a saucepan on stove top or baked in an oven.

For 18 to 24 peeled white pearl onions about 1 inch in diameter.

Browning

• 1½ tbsp butter
• 1½ tbsp oil
• A 9- to 10-inch enameled skillet

When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for about 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect to brown them uniformly.

Braising

• ½ cup of brown stock, canned beef bouillon, dry white wine, or red wine
• Salt and pepper to taste
• A medium herb bouquet: 4 parsley sprigs, ½ bay leaf, and ¼ tsp thyme tied in cheesecloth

Then either braise them as follows:

Pour in the liquid, season to taste, and add the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are, or follow one of the suggestions at the end of the recipe.

Or bake them as follows:

Transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in one layer. Set uncovered in upper third of a preheated 350-degree oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, retain their shape, and be a nice golden brown. Remove herb bouquet. Serve them as they are or according to one of the following suggestions.

* - The onions may be cooked hours in advance, and reheated before serving.

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Serving Suggestions

Parslied Onions
Roll the hot onions in 1-2 tbsp of butter. Turn them into a hot vegetables dish or place them around your roast, and sprinkle with 1 tbsp minced parsley.

Vegetables Mixture
Braised onions go nicely mixed with other vegetables such as glazed carrots, sautéed mushrooms, artichoke hearts, and sautéed potatoes.

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From Mastering the Art of French Cooking, vol. 1, by Julia Child, Louisette Bertholle & Simone Beck, p.483