This has become a favorite for holiday dinners. I can never make enough!
They can be made ahead and reheated, so carrying them to a family gathering is no problem.
* Exported from MasterCook *
Brown Braised Onions
Recipe By :Julia Child
Serving Size : 8 Preparation Time :1:30
Categories : Side Dishes Tried & True
Vegetables
Amount Measure Ingredient -- Preparation Method
4 Pounds Small Onions, Either White Or Yellow -- peeled1 Tablespoon Olive Oil
1 Tablespoon Butter
1/2 Cup Dry Red Wine
1 Bay Leaf
1/2 Teaspoon Dried Thyme
1 Sprig Fresh Parsley
6 Whole Black Peppercorns
Cut a cross in the root end of each peeled onion, about 1/8" deep. This will help keep the onions together when they are cooked.
Heat a large skillet, big enough to hold the onions in one layer, over medium-high heat, add the oil and butter. When the butter is foamy, add the onions and roll them around in the skillet to coat with the oil mixture. Brown as evenly as possible, turning or rolling the onions around in the pan. This will take 10 to 12 minutes.
Put the seasonings into a bouquet garni bag, or tie in a piece of cheesecloth. Add this sack to the skillet, along with the wine. Add salt to taste. Cover the skillet and reduce the heat to low. Simmer for 40 to 50 minutes, until the onions are tender, and the liquid is reduced to a sauce.
Taste for seasoning, and add more salt or pepper if needed. Remove the bouquet garni and serve.
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Per Serving (excluding unknown items): 41 Calories; 3g Fat (86.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat.
NOTES : These can be made a day or two ahead, covered and refrigerated. Reheat over low heat, or in a 350 degree oven for approximately 15 minutes.
I use boiling onions for this recipe.
They can be made ahead and reheated, so carrying them to a family gathering is no problem.
* Exported from MasterCook *
Brown Braised Onions
Recipe By :Julia Child
Serving Size : 8 Preparation Time :1:30
Categories : Side Dishes Tried & True
Vegetables
Amount Measure Ingredient -- Preparation Method
4 Pounds Small Onions, Either White Or Yellow -- peeled1 Tablespoon Olive Oil
1 Tablespoon Butter
1/2 Cup Dry Red Wine
1 Bay Leaf
1/2 Teaspoon Dried Thyme
1 Sprig Fresh Parsley
6 Whole Black Peppercorns
Cut a cross in the root end of each peeled onion, about 1/8" deep. This will help keep the onions together when they are cooked.
Heat a large skillet, big enough to hold the onions in one layer, over medium-high heat, add the oil and butter. When the butter is foamy, add the onions and roll them around in the skillet to coat with the oil mixture. Brown as evenly as possible, turning or rolling the onions around in the pan. This will take 10 to 12 minutes.
Put the seasonings into a bouquet garni bag, or tie in a piece of cheesecloth. Add this sack to the skillet, along with the wine. Add salt to taste. Cover the skillet and reduce the heat to low. Simmer for 40 to 50 minutes, until the onions are tender, and the liquid is reduced to a sauce.
Taste for seasoning, and add more salt or pepper if needed. Remove the bouquet garni and serve.
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 41 Calories; 3g Fat (86.7% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 28mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 1/2 Fat.
NOTES : These can be made a day or two ahead, covered and refrigerated. Reheat over low heat, or in a 350 degree oven for approximately 15 minutes.
I use boiling onions for this recipe.