Brown-Braised Onions: PRINT
- COOK TIME: 80 min
|18 to 24||peeled white onions, about 1-inch in diameter|
|½||cup brown stock, canned beef bouillon, dry white wine, red wine, or water|
|Salt and pepper|
|Medium herb bouquet: 4 parsley sprigs, ½ bay leaf and ¼ teaspoon thyme tied in cheesecloth|
1) When the butter and oil are bubbling in the skillet, add the onions and saute over moderate heat for 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.
2) Braise them as follows: Pour in the stock, season to taste, and add the herb bouquet. Cover and simmer slowly for 15 to 20 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herb bouquet. Serve them as they are.
3) 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 1 layer. Set uncovered in upper third of a preheated 350 degree F 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.