Brown-Braised Onions & Sautéed Mushrooms
These onions and mushrooms were right at home with Coq au Vin. They would be equally as happy paired with a nice thick steak or grilled chicken breast.
Brown Braised Onions
  • 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
  • Sea salt
Sautéed Mushrooms
  • ½ lb. fresh mushrooms
  • 1 Tbl. butter
  • ½ Tbl. olive oil
Brown-Braised Onions
  1. Drop onions into boiling water, return to boil and cook for one minute.
  2. Drain and cool onions in ice water.
  3. Just slice off root and stem ends of each onion and peel gently.
  4. Make a deep cross in the root end with a small knife (to keep onions whole while cooking).
  5. In large frying pan over medium heat, heat the olive oil.
  6. Add the parboiled onions, and toss for several minutes until lightly browned.
  7. Add water to halfway up the onions.
  8. Add ½ tsp. salts
  9. Cover and simmer onions for 25 - 30 minutes until onions are fork tender.
Sautéed Mushrooms
  1. Heat butter and olive oil in large frying pan.
  2. When bubbling hot, toss in mushrooms and sauté over high heat 4 -5 minutes until lightly browned.
Recipe by Lemony Thyme at