Comments on: Weekends with Julia: Brown Braised Onions

By: Michael

Michael — Sun, 25 Sep 2011 21:43:29 +0000

Hi all, just a quick sugegstion here; there’s a very easy way to get these little gems out of their skins, so to speak.

1- Bring a pot of water to a rolling boil.
2- Plunge the onions whole into the boiling water, and blanch them for one minute, two at the most.
3- Take the onions out of the boiling water and drop them into a bowl filled with ice-cold water (or better yet, water and some ice cubes!)
4- Let them sit there in the ice water for a minute.

Then, you can simply take each onion…slice off the very top (the part with the “root”) and grab the pointy end, squeeze…and the onion will slip out of its first layer, whole and ready to be braised.

Enjoy; they are nummy indeed!

By: Sara

Sara — Tue, 09 Aug 2011 14:02:33 +0000

Any time I want a “special” meal, I break out this recipe. Peeling the onions can be a pain, but it’s soooooo worth it in the end.

By: Amy

Amy — Tue, 02 Aug 2011 23:07:42 +0000

This recipe is one of the reasons I started writing about food. No one believes me that onions, onion pie, onion tartlets, etc. could be so delicious.

By: Sara

Sara — Mon, 28 Mar 2011 12:56:11 +0000

Bonnie, you could try using diced onions, but the cooking time will be different. I would probably try using a bag of frozen pearl onions (thawed and patted dry) before I would try using a diced onion in this recipe. It’s really very special with the pearl onions, and I’m not sure the recipe will translate to a diced onion, if that makes sense.

If you do try it with a diced onion, please let me know how it turns out for you!

By: Bonnie

Bonnie — Sat, 26 Mar 2011 20:53:03 +0000

Hello! I would like to make this dish, but was wondering if I could use regular white onions cut up? and thank you for your web site! I just love making new stuff!

By: Bonnie

Bonnie — Sat, 26 Mar 2011 20:50:51 +0000

Hello! I love experimenting, mostly I have cook asian meals,but found so many french recipes, tried and found I did not know what I was missing! one question though, could you substitute regular onions cut up for this recipe?

By: Steak au Poivre with Matchstick Potatoes

Steak au Poivre with Matchstick Potatoes — Thu, 24 Feb 2011 15:18:29 +0000

[...] steak au poivre is served in this home on a regular basis. Add a side of green beans and some brown-braised onions, and you have a meal worthy of [...]

By: Ginger

Ginger — Wed, 23 Feb 2011 13:55:57 +0000

Thanks, Sara..Can’t wait to make/eat this dish!

By: Sara

Sara — Wed, 23 Feb 2011 04:14:52 +0000

Ginger, I would just use regular bacon – it will turn out just fine.

By: Ginger

Ginger — Tue, 22 Feb 2011 23:12:24 +0000

Don’t really know what a “chunk of bacon” is…only can find sliced in a package. Found something called “Hickory Smoked Pork Jowl Bacon” Does anyone know if this is suitable for Julia’s Beef Bourguinon? I hate to go thru all the steps and ruin her recipe with the wrong bacon…and I am making it for a houseful of guests this weekend! HELP!!! Thanks.