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Brown-Braised Onions & Sautéed Mushrooms

Julia Child
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.
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Ingredients
  

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

  • 1/2 lb. fresh mushrooms
  • 1 Tbl. butter
  • 1/2 Tbl. olive oil

Instructions
 

Brown-Braised 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).
  • 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. salts
  • Cover and simmer onions for 25 - 30 minutes until onions are fork tender.

Sautéed Mushrooms

  • 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.