Oignons Glacés à Brun (Brown-Braised Onions)

From Mastering the Art of French Cooking by Julia Child

18 - 24 peeled white pearl onions, about 1" in diameter

1 1/2 Tbs unsalted butter

1 1/2 Tbs olive oil

1/2 cup beef stock (or dry white wine, red wine, or canned beef bouillon)

salt and pepper to taste

1 bouquet garni (4 sprigs parsley, 1/2 bay leaf, 1/4 tsp thyme tied in cheesecloth)

Melt the butter and oil together in a skillet over moderate heat.  Add the onions and sauté for about 10 minutes, rolling the onions about so they will brown as evenly as possible.  Be careful not to break the skins. Do not expect them to brown uniformly.

Pour in the liquid, season to taste, and add the bouquet garni. Cover and simmer slowly for 40 to 50 minutes, until the onions are tender but retain their shape, and the liquid has evaporated.  Remove the bouquet garni and serve or use in a recipe as called for.

Alternative preparation:  Transfer the onions and their sautéing fat to a shallow baking dish or casserole just large enough to hold them in a single layer.  Set uncovered in upper third of a preheated 350°F oven for 40 to 50 minutes, turning them over once or twice.  They should be very tender, retain their shape, and be a nice golden brown.  Remove bouquet garni and serve.

The onions may be cooked in advance and reheated before serving.