Marjorie Taylor, Kendall Smith Franchini

Braised Pearl Onions

Name: Braised Pearl Onions
Cuisine: French
Ingredients: 12 ounces (340 g) white pearl onions, roots trimmed; ½ cup (120 ml) dry white or red wine, such as Burgundy Chardonnay or Pinot Noir; ½ cup (120 ml) dry white or red wine, such as Burgundy Chardonnay or Pinot Noir; ½ cup (120 ml) dry white or red wine, such as Burgundy Chardonnay or Pinot Noir; ½ cup (120 ml) dry white or red wine, such as Burgundy Chardonnay or Pinot Noir; 3 thyme sprigs; 1 fresh bay leaf; 8 black peppercorns; 1 cup (240 ml) chicken stock or beef stock, homemade preferred, or water, or more as needed; 1 cup (240 ml) chicken stock or beef stock, homemade preferred, or water, or more as needed; 1 cup (240 ml) chicken stock or beef stock, homemade preferred, or water, or more as needed; Fleur de sel and freshly ground black pepper; Fleur de sel and freshly ground black pepper

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

French at Heart

By Marjorie Taylor and Kendall Smith Franchini

Published 2025

About

The town of Lacanche, home of the famous cooking ranges by the same name, is just a few minutes’ drive over rolling hills from the Woodland House. When we first decided to open The Cook’s Atelier, we knew our kitchen had to have a Burgundy-made Lacanche stove. We drove Madeleine, Marge’s Citroën 2CV, to see Jean-Jacques, the company’s owner. Just getting there was an ordeal; the quirky little vintage car, which she bought on the cheap because she didn’t know how long she’d be able to stay i

Ingredients

Europe
France
Side dish
Gluten-free

Ingredients

Method