See the separate recipe for the caramelized squash. This recipe is just for the onions, which can be served alone or added to other dishes such as pot roast, stews, etc. I have adapted this from Julia Child’s recipe for “Oignons Glaces A Brun” or “Brown-Braised Onions”
Ingredients for the brown braised onions:
- 1 pound package of Birds Eye frozen white pearl onions, thawed and drained
- 1 tablespoon butter
- 1 tablespoon vegetable oil
- 1/2 cup beef stock
- salt and pepper to taste
Thaw onions and let rest in a mesh strainer for 20 minutes or so. Melt the butter and oil in a large saute pan over medium high heat. When the oil/butter mixture is bubbling, add the onions in a single layer. Cook, stirring occasionally until onions are nicely browned. They should still be rather firm.
Add enough beef stock to come about halfway up the sides of the onions. Gently toss onions in stock and let cook until all stock has cooked down and evaporated. Repeat this process; add enough stock to come halfway up and cook down until gone. Onions should be very brown with a lovely beefy, buttery syrup clinging to them. Sometimes I repeat the brothing process a third time – just make sure the onions are tender yet still retain their shape. Add salt and pepper to taste and serve immediately.