An Ode To Onions

Lately I've been finding onions to be quite "a-peeling". (oh, ha ha)  But not big Spanish or sweet Vidalias.  No, I'm all a flutter about cute, little Pearls.

The new found love started with my first attempt at making Julia Child's Boeuf Bourguignon. Which, is surprisingly not in any way that difficult, even for someone who's no culinary master.  Present company included.

The original recipe of Boeuf Bourguignon calls for the accompaniment for Braised Onions.  They are so tasty, I prefer to just make them to serve along side a grilled steak, or even Sunday's roasted chicken.  Thank you, Julia.  Naturally, I'll include my own notes along the way, but Julia's recipe is so on-point there's really no need for my tweaking.  Bon Appetit!  (In my best shrill Julia voice.)

BRAISED ONIONS, a La Julia Child

Do Note:  The blanching and peeling process can be tedious, but the results are worth the work.  I don't mind throwing a bag of frozen Pearls in a crock-pot roast or soup, however since these are the main ingredient in this dish, I recommend using fresh.  Also, Julia of course used her own homemade beef stock.  I used the boxed stock and they were still delicious, but I imagine a homemade stock would have made them a little richer.



1 lb. white Pearl onions, peeled

1 1/2 tablespoons unsalted butter

1 1/2 tablespoons olive oil

1/2 cup beef stock (strained of fat, if using homemade)

salt & freshly ground pepper, to taste

1 fresh bay leaf

1 sprig thyme

2 sprigs parsley

Blanch onions in boiling water for about 30 seconds, remove to an ice bath until they are cool enough to handle peeling.  The skins should come off with ease.

Heat butter and olive oil in a skillet, add the onions.  Saute over medium heat for about ten minutes, rolling onions as they cook to have them brown evenly without breaking apart.

Pour in the stock and herbs, cover.  Simmer over low heat for about 30 to 40 minutes until the onions are perfectly tender, but still retaining their shape.  The liquid should be mostly evaporated.

Remove the herbs, season with salt and pepper, and serve.

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CREAMED ONIONS a La Miss Toni

Another fabulous Pearl onion side dish is creamed onions.  This style of onion dish seems to go exceptionally well in the winter months, along side perhaps a meatloaf.

1 lb. Pearl onions

1 1/4 cup heavy cream

2 fresh bay leaves

2 tablespoons chopped, flat-leaf parsley

1 large garlic clove, smashed

1/2 teaspoon grated nutmeg

salt and pepper, to taste

1 cup chicken stock

Blanch onions, as described in previous recipe.

Place onions in a 3-quart saucepan on medium-low heat.  Add cream, bay leaves, parsley, garlic and nutmeg.  Season with salt and pepper.  Cover and let simmer for about 10-12 minutes, stirring occasionally until thickened.  Remove lid and add stock.  Season again, allow to cook down for 5 minutes to lighten the cream sauce.  Remove garlic clove before serving.