Julia Child's Brown-braised Onions

Brown-braised Onions, shown at step 2 of the directions below

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Brown-braised onions are used whenever you wish a brown effect, such as in brown fricassees like Coq au Vin and Boeuf Bourguignon, or in a mixture with other vegetables.

Ingredients:

• 18 - 24 peeled white pearl onions
• 1 1/2 Tbsp butter
• 1 1/2 Tbsp oil
• 1/2 cup of liquid: brown stock, beef bouillon, dry white wine, red wine, or water
• salt and pepper to taste
• A medium herb bouquet: 4 parsley sprigs, 1/2 bay leaf, and 1/4 tsp thyme tied in cheesecloth

Directions:

1. Heat butter and oil in a 9-10" enameled or non-stick skillet over moderate heat until bubbling.
2. Add the onions and saute for about 10 minutes, rolling the onions about the pan so they will brown as evenly as possible. Be careful not to break their skins, and expect that they will not be uniformly browned.
3. Pour in your choice of liquid as shown in the ingredient list, season to taste, and add the herb bouquet. cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated.
4. Remove the herb bouquet, and serve them as they are or as described at the top of this recipe.

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NOTE: the onions may be cooked hours in advance, and reheated before serving.

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