Oignons Étuvés au Beaujolais

Onions Stewed with Red Wine

Preparation info

  • Difficulty


  • Serves



Appears in

French Country Kitchen

French Country Kitchen

By Geraldene Holt

Published 1987

  • About

Beaujolais Nouveau arrives here at about the same time in November as the first pickling onions. The two work exceptionally well together. But any of the other primeurs, especially Côtes du Rhône, are just as acceptable in this dish and are often cheaper.


  • 450 g(1 lb) small onions, pickling size
  • 55 g(2 oz) butter
  • 1–2 teaspoons flour
  • 275 ml(½ pt) Beaujolais Nouveau
  • salt
  • 2 bay leaves
  • a little brown sugar (depending on the wine)
  • a little ground allspice


Peel the onions. Melt the butter in a flameproof casserole, add the onions and cook, stirring from time to time, until well coated with butter and just starting to change colour.

Stir in the flour then add the wine. Season lightly with salt and tuck the bay leaves between the onions.

Cover and cook over moderate heat or in a moderate oven (Mark 4, 180°C, 350°F) for 30–40 minutes until the onions are cooked but are not mushy.

Transfer to the hob, add a little sugar and a trace of allspice. Bubble the sauce until thick, and serve. This dish is splendid with game and roast meats.