Pearl onions “glacé a brun”
Pearl onions glazed in their own cooking juices are a common accompaniment to many classic French dishes – Bœuf Bourguignon, Ouefs en Meurette and Poulet rôti Grand-mere, to name some of the most well known. They are easy to make and delicious included with many winter stews, so I thought it might be a good […]
Pearl onions “glacé a brun” Read More »
Pearl onions glazed in their own cooking juices are a common accompaniment to many classic French dishes – Bœuf Bourguignon, Ouefs en Meurette and Poulet rôti Grand-mere, to name some of the most well known. They are easy to make and delicious included with many winter stews, so I thought it might be a good