Best Brown Braised Onions Recipes

Brown Braised Onions (Julia Child) image

Provided by jenpalombi

Categories Onions

Time 1h

Yield 1 recipe

Number Of Ingredients 8

18 -24 peeled pearl onions
1 1/2 tablespoons butter
1 1/2 tablespoons oil
1/2 cup beef stock (or bouillon, red wine or water)
salt and pepper, to taste
4 parsley sprigs
1/2 bay leaf
1/4 teaspoon thyme

Steps:

When the butter and oil are bubbling in the skillet, add the onions andd saute over moderate heat for about 10 minutes, rolling the onions about so they will brown evenly. Be careful not to break the skins.
Pour in the liquid and season to taste. Wrap the herbs in cheesecloth and add the herb bouquet.
Cover and simmer slowly for 40 to 50 minutes until the liquid has evaporated. Remove herb bouquet and serve them as they are or in another recipe.

Nutrition Facts : Calories 343.1, Fat 38, SaturatedFat 13.7, Cholesterol 45.8, Sodium 516.1, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 1.7

Brown-Braised Onions (Oignons Glaces a Brun) image

Number Of Ingredients 5

1 bag white pearl onions (fresh or 1/2 bag frozen, defrosted and patted dry)
1 1/2 tablespoon butter
1 tablespoon olive oil
1/2 cup beef stock or beef broth
1 salt and pepper to taste

Steps:

Heat the butter and oil in a saute pan over medium heat.
Add the onions and cook for about 10 minutes, occasionally shaking the pan to allow the onions to roll around in the pan and brown on all sides.
Add beef stock/broth. Bring to a simmer. Lower heat.
Cover and simmer slowly for about 15-20 minutes. Check the pan towards the end of the cooking time. Most of the liquid should have evaporated and formed a brown glaze around the onions.
Season with salt and pepper to taste. Set aside.

BROWN-BRAISED ONIONS image

Yield 5 cups

Number Of Ingredients 4

1 ½ tablespoons butter
1½ tablespoons oil
18 to 24 peeled white pearl onions, about 1-inch in diameter
¼ cup beef stock

Steps:

Place pressure cooker over medium-high heat and heat butter and oil. Add onions and sauté, shaking pot occasionally, until well-browned, about 10 minutes. Add stock, bring to a boil, close and seal pressure cooker lid and cook at high pressure (according to manufacturer's instructions) 2 minutes. 2. Remove pressure cooker from heat and quick-release pressure by running tepid water over lid and sides of pressure cooker (without allowing water into pressure valve). Carefully open lid, avoiding steam, and reserve onions and liquid.