Stewed golden onion
4 servings
60 minutes
Braised golden onions are a refined dish of French cuisine that delights with its depth of flavor and aroma. Onions, gently caramelized in a mix of butter and vegetable oil, develop an appetizing golden crust while retaining their juiciness. Slow braising in beef broth with parsley, bay leaves, and cumin adds richness and subtle herbal notes to the dish. This recipe pays homage to ancient culinary traditions where simple ingredients transform into a true gastronomic masterpiece. The dish pairs wonderfully with meat mains or can serve as a standalone side, highlighting the richness of French flavors.
1
Heat butter and vegetable oil in a pan and add the peeled onion. Fry until golden brown, carefully turning to avoid damaging the skin, for about 10 minutes.
- Butter: 1.5 tablespoon
- Vegetable oil: 1.5 tablespoon
- White onion: 20 heads
2
Place parsley, bay leaf, and cumin in the cheesecloth. Tie it tightly.
3
Pour broth into the pan, season with salt and pepper, and add the herb pouch. Cover with a lid, reduce heat, and simmer for 40-50 minutes until the onion is soft and all the liquid evaporates. Remove the pouch and serve.
- Beef stock: 0.5 glass
- Salt: to taste
- Ground black pepper: to taste
- Parsley: 4 stems
- Bay leaf: 0.5 piece
- Caraway seeds: 0.3 teaspoon
