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Braised Onions
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Butter-braised pearl onions in flavorful chicken stock, perfect for pairing with roast beef or stews.
Ingredients:
  • 1 pound pearl onions, about 1 inch in diameter
  • Butter
  • Chicken stock or water (or vegetable stock for vegetarian option)
  • Salt and pepper
  • Sugar (for brown-braised onions)
Instructions:
  • Blanch the onions: Quickly boil the onions for one minute, then transfer to cold water to halt cooking. Remove ends and peel off skin. If using frozen pearl onions, make sure to defrost and drain before proceeding. 2a "White-braised" onions: Arrange onions in a saucepan with chicken stock or water halfway up the sides. Add 1 Tbsp butter, season lightly, cover, and simmer gently for 25 minutes until soft. 2b "Brown-braised" onions: Saute peeled onions in butter until lightly browned, then add liquid, salt, and 1 tsp of sugar. Cover and simmer gently for 25 minutes until tender.
  • Uncover and simmer until the liquid is reduced, then fold in another tablespoon of butter if desired.
  • To make "creamed" onions, stir in heavy cream to white-braised onions once they are soft. Cook until the mixture thickens, basting occasionally. If you enjoyed the dish, feel free to rate and comment below! Recipe courtesy of Julia's Kitchen Wisdom by Julia Child.

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