Onions for Flavoring

In addition to the onions in the mirepoix, an oignon brûlé (awn yohn broo lay; French for “burnt onion”) is sometimes added to brown stock to give it color as well as flavor. To prepare, cut a large onion in half crosswise and place it, cut side down, on a flattop range or in a heavy skillet. Cook until the cut surface is dark brown. Add to the stock.

Another form of onion for flavoring is the oignon piqué (pee kay). This is used not so much for stocks but for soups and sauces. To prepare, stick a bay leaf to a whole, peeled onion with a whole clove. Adding the bay leaf and clove attached to the onion makes removing them easier when cooking is finished.