Braised Onions a La Julia Child
Elevate your side-dish game with Braised Onions à la Julia Child, a classic French recipe that transforms humble pearl or cipollini onions into a luxurious addition to any meal. Slowly simmered in a harmonious blend of butter, olive oil, and savory beef or chicken stock, these tender, golden-brown onions are infused with the subtle aromatics of a bouquet garni and a touch of optional sugar for a caramelized finish. This elegant yet simple dish is perfect as a standalone side or a flavorful complement to roasts, stews, or charcuterie boards. Ready in under an hour with minimal prep, these richly braised onions deliver gourmet flavor with rustic charm.
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Recipe Information
Ingredients
- 20 pieces small white onions (pearl onions or cipollini onions)
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 0.5 cup beef stock (or chicken stock)
- 1 piece bouquet garni (bay leaf, parsley stems, and thyme tied together with kitchen twine)
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
- 1 teaspoon optional sugar (for added caramelization)
Instructions
Peel the small onions by trimming the root end slightly and blanching them in boiling water for 1 minute. Transfer to an ice bath, then slip the skins off gently.
Heat a large skillet over medium heat and melt the butter with the olive oil.
Add the peeled onions to the pan in a single layer. Sauté them for about 5-7 minutes, turning occasionally, until they are lightly browned all over.
Season the onions with salt, pepper, and optional sugar if desired for extra caramelization.
Pour the beef or chicken stock into the pan, ensuring that the onions are about half-covered, and add the bouquet garni.
Cover the skillet with a lid, reduce the heat to low, and allow the onions to simmer gently for 25-30 minutes. Check occasionally, ensuring the liquid has not evaporated entirely (add a little more stock if necessary).
Once the onions are tender and the stock has reduced to create a light glaze, remove the bouquet garni and adjust the seasoning with additional salt and pepper, if needed.
Serve the braised onions warm as a side dish, or incorporate them into larger dishes like stews or roasts.
Nutrition Facts
Calories |
117 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.4 g | 12% | |
| Saturated Fat | 4.1 g | 21% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 16 mg | 5% | |
| Sodium | 354 mg | 15% | |
| Total Carbohydrate | 8.3 g | 3% | |
| Dietary Fiber | 1.3 g | 5% | |
| Total Sugars | 4.4 g | ||
| Protein | 1.1 g | 2% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 27 mg | 2% | |
| Iron | 0.4 mg | 2% | |
| Potassium | 125 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
