This little onion dish adds a beautiful brown effect to dishes like coq au vin and boeuf bourguignon. It smells divine when cooking!
Find yourself 18-24 small white onions and peel them. An easy way to peel is to blanche them – boil in very hot water for a minute and then plunge in icy cold water. The outer layers will come off very easily.
Prepare a medium herb bouquet made up of fresh parsley, thyme and bay leaf.
Saute the onions over moderate heat in a bit of butter (or olive oil if you are not consuming dairy). Then add some beef stock and the bouquet and simmer covered for 40-50 minutes until all the liquid has evaporated.
You’ll need:
- 18-24 small white onions, peeled
- 3 TBSP butter or olive oil
- 1/2 cup of beef stock, white wine, red wine or water
- salt and pepper to taste
- a medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf, 1/4 tsp thyme tied in cheesecloth
- Over high heat, melt butter or oil and saute onions for about 10 minutes. Roll the onions about so they brown as evenly as possible
- Pour in liquid, season to taste and add the herb bouquet
- Cover and simmer slowly for 40-50 minutes until onions are perfectly tender but retain their shape and the liquid has evaporated. Remove the herb bouquet and serve as is or used with another recipe.
I love onions and I can not wait to make these. Thank you for the recipe.
Thanks! I hope you like it 🙂
Do you foresee any problems if I double the recipe ?