Yield: 1 servings
|Peeled white onions (18-24) about 1 inch in diameter
|Brown stock, canned beef bouillon, dry white wine red wine, or water
|Salt and pepper to taste
|Herb bouquet: 4 sprigs parsley, 1/2 bay leaf and 1/4t thyme tied in cheesecloth
Using a 9-10 inch enameled skillet, add butter and oil. When sizzling, add the onions and saute over moderate heat for about 10 mins, roling the onions about so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly.
Pour in the liquid, season to taste, and add the herb bouquet. Cover and simmer slowly for 40-50 mins, until the onions are perfectly tender but retain their shape and the liquid has evaporated. Remove the herb bouquet. From Julia Child's Mastering the Art of French Cooking Volume 1 Posted by Lisa Greenwood Submitted By LISA GREENWOOD On 06-20-95