Brown Braised Onions Julia Child Recipes
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).
Provided by Chef Kate
Categories Onions
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 133.4, Fat 9.6, SaturatedFat 3.5, Cholesterol 11.4, Sodium 204.7, Carbohydrate 11.8, Fiber 1.6, Sugar 5, Protein 1.3
BROWN BRAISED ONIONS (JULIA CHILD)
Julia Child's recipe for brown braised onions for use in Beef Bourguignon, Coq Au Vin or mixed with other veggies as a side dish. These onions are soooo sweet and flavorful.
Provided by jenpalombi
Categories Onions
Time 1h
Yield 1 recipe
Number Of Ingredients 8
Steps:
- When the butter and oil are bubbling in the skillet, add the onions andd saute over moderate heat for about 10 minutes, rolling the onions about so they will brown evenly. Be careful not to break the skins.
- Pour in the liquid and season to taste. Wrap the herbs in cheesecloth and add the herb bouquet.
- Cover and simmer slowly for 40 to 50 minutes until the liquid has evaporated. Remove herb bouquet and serve them as they are or in another recipe.
Nutrition Facts : Calories 343.1, Fat 38, SaturatedFat 13.7, Cholesterol 45.8, Sodium 516.1, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 1.7
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