18-24 round white (pearl) onions (peeled) [120-160 calories]
1½ tablespoons butter [150 calories]
1½ tablespoons oil [180 calories]
½ cup beef stock [7 calories]
Salt and pepper to taste
Medium herb bouquet: 4 parsley sprigs, ½ bay leaf, and ¼ teaspoon thyme tied in cheesecloth
Heat oil and butter in large pan over medium heat until bubbling. Add onions and sauté for ~ 10 minutes, rolling the onions to make sure they brown evenly on all sides. If you weren’t able to find fresh pearl onions at the store and had to substitute with frozen ones, make sure you let them come up to room temperature before adding to the pan. Throwing frozen pearl onions into bubbling butter and oil will not result in the delicious vegetable that you’re looking for.
* We found it very difficult to “roll” the onions in the pan; it was much easier to use a pair of tongs to flip the onions on to their various sides for even browning. Try as much as possible not to break the skin of the onion open with your tongs if you decide to use this technique.
Once onions are browned, pour in beef stock, season to taste with salt and pepper, and then add the herb bouquet. Cover and simmer slowly for ~ 45 minutes until onions are tender and all of the liquid has evaporated. Remove and discard herb bouquet.