One of the best meals that I have ever made took HOURS to prepare! After watching the movie "Julie and Julia", I was determined to make Julia Child's stupendous Boeuf Bourguignon. I am always afraid when I try a new recipe that I am not going to like it, especially when I have to invest hours in making it, but, Julia Child has not lead me wrong yet, and Boeuf Bourguignon is amazing. Anyway, one of the best things about this meal, is the braised onions that you make to put on top of it. They are so sweet, yummy, and almost melt in your mouth! I have had a few people who do not even like onions try these and say that they like them (maybe they are just being nice to me, but I believe these onions can cure anyone of their crazy onion-phobia). You can use this recipe to go with any meat or salad that you want. I was once making chicken and so I made these onions with chicken broth instead of beef.
Braised Onions a La Julia Child (from Food.com)
1 lb white pearl onion, peeled (may substitute frozen)
1 1/2 tablespoons butter, unsalted
1 1/2 tablespoons olive oil
1/2 cup unsalted beef stock, defatted (I usually use beef broth instead)
salt & fresh ground pepper
1 bay leaf, preferably fresh
1 sprig thyme
2 sprigs parsley
Prep Time: 20 mins
Total Time: 1 hr
1. If you are using fresh pearl onions, they are easier to peel if you blanch them in boiling water for 30 seconds and then run them under cold water to cool.
2. If you are using frozen pearl onions, make sure they are defrosted and drained.
3. Heat the butter and oil in a large skillet and add the onions to the skillet.
4. Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible without breaking apart.
5. Pour in the stock, add the herbs, and cover.
6. Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
7. Remove the herbs, season with salt and pepper to taste, and serve.
As you can see, I did get mine a little too dark, but I have to say that I really do like the burnt crispiness. When you brown them, you do not have to burn them like I did. :) Anyway, I hope that you like this recipe as much as I do!