Braised Pearl Onions
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- pearl onions
- butter
- salt
- pepper
- meat gravy (sugo di carne)
- flour
- bouquet garni
- prosciutto
- broth
- lardon (lardone)
Instructions
- Peel and trim the onions; boil 10 minutes in salted water.
- Brown them in hazelnut-colored butter, turning, seasoned with salt and pepper.
- Moisten with meat gravy and bind with a little flour-butter.
- White variant without gravy: cook with bouquet garni, prosciutto, butter, and broth, covered with lardon and buttered paper, between two fires; serve with the reduced gravy.