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.\" setup for recipe document, to be printed by rctypeset, rcshow or rcbook
.\"
.\" Type Codes:
.\"   A  appetizer, snack	B  bread, pasta   [X C  cake, cookie, candy]
.\"   D  desert			L  Beverage		M  main dish
.\"   O  other			S  sauce		SL  salad
.\"   SP  soup			V  vegetable dish
.\"   ---------------------------------
.\" .RH MOD.RECIPES-SOURCE "RECIPE-ID(<=15 UC char)" "type code" "date"
.RH MOD.RECIPES-SOURCE "ONIONS-BRAIS-BR" "V" "10/25/95"
.\"   ---------------------------------
.\" .RZ "RECIPE TITLE IN CAPITALS" "One-line description of it"
.RZ "BROWN-BRAISED ONIONS" "small white onions saut\*(e'ed in butter, then braised in stock and herbs"
.\"   ---------------------------------
.\" Introductory comments; use .PP between paragraphs.
.\" Cite full cookbook reference or other sources.
\fIOignons glac\*(e's \*(a` brun\fP.
.PP
Used for a brown effect, as in brown fricassees like \fIcoq au vin\fP, or
in a mixture with other vegetables.
.PP
From JC, page 483.
.\"   ---------------------------------
.\" Ingredients Header; give servings or volume.
.IH "4 servings"
.\"   ---------------------------------
.\" Ingredient entry: .IG "amount" "item"
.\" optionally followed by lines of text with qualifying information
.\" and so forth for additional .IG items.
.\" Use .sp # to space between blocks of ingredients.
.IG "" "heavy covered skillet,"
large enough to hold onions in one layer
.sp
.IG "18 to 24" "peeled white onions,"
1 inch in diameter, about 1-1/4 lb
.IG "1-1/2 Tbsp" "butter"
.IG "1-1/2 Tbsp" "good cooking oil"
.sp
.IG "2 Tbsp" "sugar"
.sp
.IG "1/2 cup" "brown stock,"
\fIcanned beef broth, dry white wine, red wine\fP, or \fIwater\fP
(more may be needed if skillet is large)
.IG "" "salt and pepper,"
to taste
.IG "" "medium herb bouquet:"
4 parsley sprigs, 1/4 tsp thyme, and 1/2 bay leaf tied in washed cheesecloth
.\"   ---------------------------------
.\" Procedure header
.PH
.\"   ---------------------------------
.\" Procedure step: SK step_number
.\" followed by text describing that step
.\" and so forth for additional steps
.SK 1
Set the skillet with butter and oil over moderate heat (@6-7).
When the butter and oil are bubbling, add the peeled onions.
Saut\*(e' for about 10 minutes,
or longer for larger onions,
rolling the onions about so they brown as evenly as possible, 
recognizing that perfection is out of the question.
Be careful not to break the skins.
To carmelize, add sugar, and continue to saut\*(e' for a short time.
.SK 2
To braise the browned onions,
pour in the liquid, season to taste and add the herb bouquet.
Cover and simmer very slowly (@2-3), 
rolling the onions in the skillet from time to time, 
for 20 to 40 minutes.
When done, the onions should be perfectly tender yet retain their shape.
Liquid evaporates during the cooking.
Add more by the 1/4 cup if needed.
At the end of the cooking, all the liquid should have evaporated.
When done, remove herb bouquet.
.in -.5i
Alternatively:
.in
To bake the browned onions,
transfer them and the saut\*(e'ing fat to a shallow baking dish
or casserole just large enough to hold them in one layer.
(Add liquid, season to taste, and add herb bouquet.)
Set uncovered in upper third of a preheated 350-F oven for
20 to 40 minutes, turning them over once or twice.
They should be very tender yet retain shape, and be a nice golden
brown.
Remove herb bouquet.
.SK 3
Serve onions as they are, or reserve for use in another recipe,
or sauce them with 2 tablespoons of softened butter and sprinkle with
parsley, or mix with other vegetables, such as glazed carrots, 
saut\*(e'ed mushrooms, artichoke hearts, saut\*(e'ed potatoes, etc.
.\"   ---------------------------------
.\" Notes header
.\" Enter notes (commentary); use .PP to separate paragraphs.
.NX
Dish may be cooked in advance and reheated for serving.
.\"   ---------------------------------
.\" Rating
.SH Rating
.I Difficulty:
easy.
.I Time:
20 minutes preparation, with occasional attention during 50 minutes cooking.
.I Verified:
fully.
.\" .I Precision:
.\" ?
.\"   ---------------------------------
.\" Wrapup:
.\" Signature information. As a minimum you should list your
.\" name, network address, organization (company, university, etc.), and
.\" the city you live or work in.
.\" .WR
.\" John Rupley.
.\" .br
.\" Department of Biochemistry, University of Arizona, Tucson, AZ 85711
.\" .br
.\" rupley@cs.arizona.edu
