May 31 2009
Oh. My. God.
Those were the words going through my mind as I took my first bite of these onions. Unable to speak, I let out a long “Mmmmmmm.” And perhaps a little moan. Yes, these are really that good.
Actually, they’re better. If you’re familiar with the term Food Porn, well, these qualify. If I were to pick my final meal, brown braised onions would be a part of it. Instead, I will eat them now, and eat them often. Even if you don’t usually like onions, I would be large sums of money that you’ll like these.
I’ve wanted to make these for awhile, but the thought of peeling all of those onions put me off. But since Julia recommended this particular dish as a side to Beef Braised in Red Wine, I decided to go ahead and peel all of those little suckers. It was completely worth it, and I will be making these again…and again…and again.
Brown Braised Onions
Oignons Glacés à Brun
from Mastering the Art of French Cooking
18-24 peeled white onions, about 1 inch in diameter
1 1/2 T butter
1 1/2 T canola oil
1/2 c brown stock or beef bouillon
salt and pepper to taste
Herb bouquet: 4 parsley sprigs, 2 thyme sprigs, 1 small bayleaf, tied together with twine
Heat butter and oil in 9-10 inch sauté pan over medium heat. When bubbling, add the onions and sauté for about 10 minutes, rolling the onions around the pan so they will brown as evenly as possible. Be careful not to break their skins, but don’t expect to brown them uniformly.
When browned, pour in the liquid, season to taste, and add the herb bouquet. Cover and simmer slowly for 40-50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove the herb bouquet.
Roll the hot onions around in a tablespoon of softened butter, if desired. Sprinkle with parsley.