Oignons à la Mireille

Onions in Marinade

Preparation info

    • Difficulty

      Easy

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Method

Peel boiling onions and blanch. Prepare Mireille sauce. Cook sauce 15 minutes then add the blanched onions and simmer 30 minutes. Cool, then refrigerate. Serve at room temperature.

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