Brown Braised Onions are Perfect with Boeuf Bourguignon

Here is the recipe for the Brown Braised Onions.  I serve these alongside the Boeuf Bourguignon and risotto

Boeuf 4  The onions are just above the risotto.

Brown Braised Onions

approximately 20 boiler onions (small white onions, usually in a bag in the produce section) – peeled

2 T butter

2 T olive oil

1/2 c beef or chicken stock

1 herb bouquet – 1 bay leaf, 1 clove of garlic (smashed), 4 sprigs of thyme

2 sprigs of flat leaf parsley tied into a piece of rinsed cheese cloth.

In a large skillet, melt the butter and add the olive oil.  Heat until bubbling.  Add the onions and roll them around in the skillet over medium heat until the onions are browned as evenly as possible.  Be careful not to break up the onions.

Pour the beef stock into the skillet and add the herbs.  Reduce the heat to simmer and cover.  Cook slowly for 45 minutes or until the stock has evaporated.  Remove the herb bundle and serve.

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