Brown braised onions are one of my favorite side dishes. I can eat them all by themselves. Who needs a main dish when you've got onions simmered in butter, wine and broth? I found the recipe in a marvelous cook book by Julia Child. However, since I can't find it now I'm doing this basically from memory. It worked pretty well.
Prep time: 30 mins (I'm slow at peeling pearl onions)
Cook time: 45 mins
Ingredients:
1 bag pearl onions
3 sprigs fresh thyme
1 bay leaf
1/4 c beef broth
3/4 c red wine
1 tbsp butter
Directions:
Cut the tops and the bottoms off of your pearl onions. Since they look best and hold up best whole, do your best not to slice through the layers lengthwise when you're peeling the outer layers off.
In a pan where all the onions can touch bottom, simmer the herbs, onions, butter and 1/4 cup of the red wine. When the wine has reduced to the point that it would coat the back of a spoon, add the beef broth. Repeat until all the wine and broth has been used.
The onions are finished when the last of the liquid has simmered down to a sauce.
Serve immediately.
Makes 4 servings as a side dish.
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