1 and 1/2 tbsp butter
1 and 1/2 tbsp olive oil or sunflower oil
450 g small onions (shallots with a diameter of about 2.5 cm)
1/2 cup dark chicken or beef broth or dry white or red wine or water
salt and pepper
bouquet of spices (4 sprigs parsley, ½ bay leaf and 1 sprig of thyme or 1/4 tsp tied with thread)
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Olive oil and the butter heated on the stove. Add clean onions and fry on medium heat for about 10 minutes, stirring frequently to browned evenly as possible. Watch their skins do not break. Add 1/2 cup broth (or water or wine), a little salt and pepper and bouquet of spices. Cover with a lid and leave to simmer slowly for 40 to 50 minutes, until the onions soften well, but still keeps its shape. Luke drain and set apart. * The recipe is adapted from the book * Mastering the Art of French Cooking * Julia Child, Luizet Berthollet and Simon Beck. * onions used in the preparation of Beef Burgundy * * * * Chicken with wine, and others.