Brown-braised onions (Oignons glacés à brun) from Mastering the Art of French Cooking, Volume One by Julia Child and Louisette Bertholle and Simone Beck
- baby onions
- bay leaves
- parsley
- stock
- thyme
Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour etc.)
