Brown-Braised Onions & Sautéed Mushrooms

Two key components of Julia Child’s Coq au Vin recipe are the Brown-Braised Onions & Sautéed Mushrooms.  Here are her recipes for both.

12 to 24 small white pearl onions peeled (if you can’t find fresh pearl onions do not use jarred, instead cut a large onion into 1″ pieces), 1 – 2 Tbl. olive oil, and sea salt. 

For onions… drop onions into boiling water, return to boil and cook for one minute.  Drain and cool onions in ice water.  Just slice off root and stem ends of each onion and peel gently.   Make a deep cross in the root end with a small knife (to keep onions whole while cooking).  No disrespect to Julia, but this process is…let’s just say tedious.  In large frying pan over medium heat, heat the olive oil, add the parboiled onions, and toss for several minutes until lightly browned.  Add water to halfway up the onions, add 1/2 tsp. salt, cover and simmer onions for 25 – 30 minutes until onions are fork tender.

For mushrooms… 1/2 lb. fresh mushrooms, 1 Tbl. butter, and 1/2 Tbl. olive oil.  Heat butter and olive oil in large frying pan.  When bubbling hot, toss in mushrooms and sauté over high heat 4 -5 minutes until lightly browned.

Serve on a platter along with the browned chicken pieces, covered in the amazing wine sauce.  You will find yourself thinking of the next recipe to include these with.  So beautiful.

Other recipes you might enjoy:

Shredded Pork Tacos {with Chimichurri Sauce}