Oignons glacés à brun... Brown-braised onions...

Brown-braised onions are used when you need a brown effect for example in coq au vin, boeuf bourguignon or in a mixture with other vegetables. I know that I've already placed this recipe in my other post (about boeuf bourguignon) but it's used it many other Julia's recipes (so it will be easier to just link to it in the future) and it's perfect for ex. in stews. So here we go with a full Julia's instructions.

How to make it...

- 18 to 24 peeled small onions (about 1,5 cm diameter)
- 1 tablespoon butter
- 1 tablespoon oil
- 120 ml brown stock, dry white wine, red wine or water
- medium herb bouquet (4 parsley springs, 1/2 bay leaf, 1/4 teaspoon thyme tied in cheesecloth)
- salt and pepper

When a butter and oil are bubbling in the frying pan, add the onions and saute over a medium heat for about 10 minutes, till browned as evenly as possible. Be careful not to break their skins.
Now you can either braise them as follows:
Pour in the liquid, season to taste and add herbs. Cover and simmer slowly for about 40 to 50 minutes until the onions are perfectly tender but retain their shape, and the liquid has evaporated. Remove herbs, drain the onions and they are ready.

Or bake them as follows:
Transfer the onions and their sauteing fat to a shallow dish, large enough to hold them in one layer. Add herbs. Place uncovered in upper part of a preheated to 180 C oven for 40 to 50 minutes, turning them over once or twice. They should be very tender, but retain their shape. They are ready.