It's winter, and it feels like I haven't seen the sun for weeks. It's time for rich, hearty stews. Before I get to Beef Burgundy, I have to show you this recipe for sauteed Pearl Onions and Mushrooms.
Julia Child's classic "Mastering the Art of French Cooking
" convinced me that pearl onions and mushrooms shouldn't be cooked as part of the stew. She makes the onions and mushrooms separately from her beef burgundy, and adds them in at the very end of cooking. As a result, the onions and mushrooms have their own distinctive tastes to add to the stew, adding another layer of complexity on top of the beef an the wine sauce. If you add them at the beginning, they give their flavors up to the sauce, and you lose the complexity that elevates beef burgundy above an average stew.
*I like a lot of onions in my beef burgundy, probably more than most people would eat. I serve them separately so I can load myself up, while still making a beef burgundy that everyone else can eat.
I don't consider this recipe to just be a part of beef burgundy. Pearl onions and mushrooms make an excellent side dish for stews and braises of all kinds. The sweet, caramelized onion and mushroom flavor also matches well with roasted and grilled meat. I have to admit that I cheat a little and use pre-peeled frozen onions, as suggested by Cooks Illustrated. The end result is a recipe for pearl onions and mushrooms that is quick enough to be a weeknight side dish.
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| Ready for steaming |
📖 Recipe Card
Steam Sauteed Pearl Onions and Mushrooms
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
Frozen pearl onions steamed in butter, then sauteed with mushrooms until browned and finished with a splash of flaming brandy - a side dish, or the classic finish for beef burgundy.
Ingredients
- 1 pound bag frozen pearl onions
- â…“ cup water
- 1 tablespoon butter
- ¾ teaspoon kosher salt, divided
- 8 ounces white mushrooms, cleaned and halved
- 2 tablespoons brandy (optional)
Instructions
- Steam the onions: Put the frozen onions, water and butter in a 12 inch frying pan, and sprinkle with ¼ teaspoon salt. Cover, and set over medium-high heat. Once the water boils, cook covered for 5 minutes.
- Saute the onions and mushrooms: Uncover the pan, add the mushrooms, and sprinkle with the remaining ½ teaspoon salt. Saute, stirring occasionally, until the mushrooms give up their liquid and the onions and mushrooms are browned in spots, 5 to 10 minutes.
- Flambe (optional): Take the pan off the heat and add the brandy. Return the pan to the heat and carefully ignite the brandy with a long lighter. Shake the pan until the flames die out, then scrape up the browned bits from the bottom of the pan.
- Serve: Serve as a side dish, or stir into a stew.
Equipment
Buy Now → Notes
Equipment: A 12 inch frying pan with a lid.
When flambeing, keep the lid nearby. If anything is in danger of burning, cover the pan to smother the flames.
No brandy: Use ¼ cup of water to loosen the browned bits in the pan instead.
For a stew: Make the onions and mushrooms while the stew simmers, and stir them in when the stew has about 15 minutes left to cook. They're a must for my Beef Burgundy.
Frozen pearl onions are a shortcut - no par-boiling and peeling a pound of tiny onions.
Adapted from Cook's Illustrated's The New Best Recipe and Julia Child's Mastering the Art of French Cooking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
What do you think? Questions? Other ideas? Leave them in the comments section below.
Related Posts:
Beef Burgundy
Steam Sauteed Green Beans
Barbecued Frozen Corn
Adapted From:
Cook's Illustrated: Beef Burgundy, The New Best Recipe
Julia Child: Mastering the Art of French Cooking
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A Year on the Grill says
I think I'll be using the pre-pealed onions next time... you are right, what a pain in the arse.
But that rich gravy from the Boef B was worth ALL the effort