Julia Child's Brown Braised Onions

To me, nothing says "happy warm times when it's cold and yucky outside" like a nice stew.  Don't you agree?

Well, I guess it doesn't matter if you agree or not.  I mean, I can't imagine that you wouldn't, but that doesn't affect this post.

As I was saying, cold temps = yummy stew.  So I made one over the past weekend.  Boeuf Bourguignon, in fact.  Yeah, I went there.  While there are already onions in that and, well, just about any stew, I like a side of braised onions as well.  Of course they go super well with the stew, but they make a fabulous little side dish with just about anything as far as I'm concerned.  They are sooooo good!

This is my variation of Julia Child's brown braised onion recipe.  Julia uses only 1/2 cup of liquid, allowing it to completely cook down, and adds a cheesecloth bundled herb bouquet.  But I like the additional sauce my variation lends the onions, and I don't often have cheesecloth around to simmer herbs in, so I generally skip it.

Did it take me a while to peel all these onions? Why yes.  It did.  But it was worth it!

2 tbs of butter gets melted in a pan over medium heat, then 2 tbs of oil are added.  The onions go in the pan and are tossed around gently so they can brown.

Then the liquids are added.  I used beef stock and white wine this time, but red wine adds a great flavor (and color!), and of course you could just double the stock and not use wine at all.  The pan is covered and the onions gently simmer in the liquid, on low heat, for 40 minutes.  Then the lid is removed and the rest of the liquid simmers until reduced to a nice syrupy consistency.

Trust me when I say that you will not want to waste a single drop of that rich, flavorful, syrupy sauce.  A little salt, a little pepper, and you're all set.  Sweet onion heaven.

Seriously, it does not get better than this.  It's like candy.  

Now, if you'll excuse me.  I have some leftover braised onions to snack on.

Braised Onions

Around 2 dozen pearl onions, peeled

2 tbs butter

2 tbs oil (I used EVOO in this case)

1/2 cup beef stock

1/2 cup red or white wine (optional - can use 1 cup stock instead)

Salt and pepper to taste

Melt butter in large pan over medium heat, then add oil.  Pour in onions and toss gently around pan, allowing them to brown.  Add liquids and allow to simmer on low, covered, for 40 minutes.  Uncover pan and allow liquid to continue reducing until syrupy in consistency.  Add salt and pepper to taste.

What do you like to prepare when it's nasty outside? Soup? Roasts? Stews? What's your favorite?

Do you like onions? Because I have another onion-heavy recipe coming up soon! It's, well, to die for.

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