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
- 1/3 cup water
- 1 tablespoon butter
- 3/4 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 1/4 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 1/2 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 1/4 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