Oignons Glacés à Blanc (White-braised Onions - page 481 Vol 1)

White-braised onions may be served as they are, or they may be simmered for a moment in a good cream sauce. Use them also as a garnish for fricassees or blanquettes.

18 to 24 peeled white onions about 1-inch in diameter
½ cup chicken broth, dry white wine or water
2 Tablespoons butter
Salt and pepper to taste
Small herb bouquet: 2 parsley sprigs, 1/3 bay leaf, 1/8 teaspoon thyme tied in cheesecloth

To easily peel onions, drop the onions in rapidly boiling water for 5 to 10 seconds. Drain and rinse in cold water.

Place the onions in a saucepan or skillet with the liquid, butter, seasonings, and herb bouquet. Cover and simmer very slowly, rolling the onions in the saucepan from time to time, about 40 to 50 minutes. The onions should not color, and should be perfectly tender, yet retain their shape. If all of the liquid evaporates during the cooking, add more by spoonfuls as necessary. Remove the herb bouquet. May be cooked several hours in advance, and reheated. Use in Petits Oignons Persillés (page 482, Vol 1), Petits Oignons à la Crème (page 482, Vol 1), or Fricassée de Poulet à L'Ancienne (page 258, Vol 1).