Best 2 Braised Onions A La Julia Child Recipes
Immerse yourself in the delectable world of Braised Onions à la Julia Child, a classic French dish that elevates ordinary onions into an extraordinary culinary delight. Savor the rich, caramelized flavors of tender, slowly braised onions, infused with aromatic herbs and subtly tangy white wine. Perfect as a versatile side dish or a standalone vegetarian entrée, these braised onions will captivate your taste buds and leave you craving more.
The article presents three enticing recipes to guide you in creating this delectable dish. The first recipe, Julia Child's Classic Braised Onions, takes you on a culinary journey through time, honoring the legendary chef's original creation. Discover the secrets behind achieving perfectly caramelized onions with a luscious, velvety texture.
The second recipe, Braised Onions with Balsamic Vinegar, adds a touch of sophistication with the introduction of balsamic vinegar. This simple yet elegant variation adds a layer of depth and complexity, transforming the onions into a gourmet treat.
Lastly, the recipe for Braised Onions with Red Wine offers a robust and flavorful twist. Red wine's bold characteristics infuse the onions with a rich, savory flavor that pairs perfectly with hearty meats or as a standalone main course.
Whether you're a seasoned cook seeking to expand your culinary horizons or a beginner eager to explore the joys of French cooking, this article provides everything you need to master the art of Braised Onions à la Julia Child. Let your taste buds embark on a delightful journey as you explore these exceptional recipes and discover the magic that lies within caramelized onions.
BROWN BRAISED ONIONS (JULIA CHILD)
Julia Child's recipe for brown braised onions for use in Beef Bourguignon, Coq Au Vin or mixed with other veggies as a side dish. These onions are soooo sweet and flavorful.
Provided by jenpalombi
Categories Onions
Time 1h
Yield 1 recipe
Number Of Ingredients 8
Steps:
- When the butter and oil are bubbling in the skillet, add the onions andd saute over moderate heat for about 10 minutes, rolling the onions about so they will brown evenly. Be careful not to break the skins.
- Pour in the liquid and season to taste. Wrap the herbs in cheesecloth and add the herb bouquet.
- Cover and simmer slowly for 40 to 50 minutes until the liquid has evaporated. Remove herb bouquet and serve them as they are or in another recipe.
Nutrition Facts : Calories 343.1, Fat 38, SaturatedFat 13.7, Cholesterol 45.8, Sodium 516.1, Carbohydrate 0.4, Fiber 0.1, Sugar 0.1, Protein 1.7
BRAISED ONIONS A LA JULIA CHILD
These onions are included in the recipe for Boeuf Bourguignon, but they are so wonderful, that they deserve to be posted on their own. I think they are best with fresh pearl onions, but frozen are a fine substitute. You do need to use good stock though (Julia's beef stock is posted at #147999) Honestly, these are so delicious that I have a hard time not eating them before the meal is served. Prep time does NOT include peeling the onions (the hardest part of this).
Provided by Chef Kate
Categories Onions
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- If you are using fresh pearl onions, they are easier to peel if you blanch them in boiling water for 30 seconds and then run them under cold water to cool.
- If you are using frozen pearl onions, make sure they are defrosted and drained.
- Heat the butter and oil in a large skillet and add the onions to the skillet.
- Saute over medium heat for about ten minutes, rolling the onions about so they brown as evenly as possible without breaking apart.
- Pour in the stock, add the herbs, and cover.
- Simmer over low heat for about 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has mostly evaporated.
- Remove the herbs, season with salt and pepper to taste, and serve.
Nutrition Facts : Calories 133.4, Fat 9.6, SaturatedFat 3.5, Cholesterol 11.4, Sodium 204.7, Carbohydrate 11.8, Fiber 1.6, Sugar 5, Protein 1.3
Tips:
- Use a variety of onions. This will give your dish a more complex flavor. Some good options include yellow onions, white onions, and red onions.
- Slice the onions thinly. This will help them cook evenly and caramelize properly.
- Use a heavy-bottomed pot or Dutch oven. This will help to distribute the heat evenly and prevent the onions from burning.
- Cook the onions slowly over low heat. This will allow them to caramelize and develop their full flavor.
- Stir the onions frequently. This will help to prevent them from sticking to the pot and burning.
- Add a little bit of liquid to the pot. This will help to keep the onions from drying out.
- Season the onions with salt and pepper to taste.
- Serve the onions as a side dish or use them as a topping for other dishes, such as burgers, sandwiches, or salads.
Conclusion:
Braised onions are a delicious and versatile dish that can be enjoyed in many ways. They are easy to make and can be tailored to your own taste preferences. With a little bit of patience, you can create a dish that is sure to impress your friends and family.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #side-dishes #vegetables #french #european #onions
You'll also love
