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Brown-Braised Onions

Brown-Braised Onions

Cuisine French
Prep Time 15 minutes
Total Time 1 hour 15 minutes


  • 18-24 peeled white onions about 1 inch in diameter also known as pearl onions
  • TBS butter
  • TBS oil
  • ½ cup of brown stock, canned beef bouillon, dry white wine, red wine or water
  • Salt and pepper to taste
  • A medium herb bouquet: 4 parsley sprigs, ½ bay leaf, and ¼ tsp thyme tied in cheesecloth


  • When the butter and oil are bubbling in a 9- to 10-inch skillet, add the onions and saute over moderate heat for about 10 minutes, rolling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
  • To bake them, transfer the onions and their sauteing fat to a shallow baking dish or casserole just large enough to hold them in one layer. Add the herb bouquet and liquid of choice. Set uncovered in upper third of a preheated 350-degree oven for 40-50 minutes, turning them over once or twice. They should be very tender, retain their shape, and be a nice golden brown. Remove herb bouquet.


If cooking alongside Beef Bourguignon, add to 325-degree oven in last 30-40 minutes of cooking. Once beef casserole is removed, increase temperature to 375-degrees and cook for an additional 10-15 minutes.
From: Julia Child’s Mastering the Art of French Cooking