Table of Contents
Brown-Braised Pearl Onions (Oignons Glacés à Brun)
Ingredients
18–24 peeled white pearl onions, approximately 1 inch / 2.5 cm across
21 g (¾ oz) unsalted butter
1 tbsp (15 ml) neutral cooking oil, such as sunflower oil
142.5 ml brown stock or beef bouillon (the creator’s stated ¼ imperial pint)
Salt and freshly ground black pepper, to taste
1 tsp (5 ml) dried parsley, or 4 fresh parsley sprigs
¼ tsp (1.25 ml) dried or fresh thyme
½ bay leaf
Tools
Pan with a lid (size and material not specified)
Preparation
Peel the pearl onions, keeping them intact. This quantity serves 4–6.
Cooking
Heat the oil in a pan and melt the butter. Add the onions and gently roll them in the pan until partly browned, keeping their outer layers intact.
Reduce to low heat; the creator suggests moving the pan to a smaller burner to avoid rapid evaporation. Add the stock, parsley, thyme, bay leaf, salt and pepper.
Cover and simmer gently until the onions are tender. The source description does not specify a cooking time; judge by tenderness rather than the video chapter times.
Uncover for the final reduction and let the braising liquid reduce to a glossy glaze that coats the onions. Gently roll the onions in the glaze and serve.
