Oignons Glaces a Brun

Make a herb bouquet of the parsley, bay leaf and thyme tied in a piece of cheesecloth. Heat the oil and butter in a large skillet until bubbling. Add the onions and saute over moderate heat for about 10 minutes, rolling the onions around so they will brown as evenly as possible. Be careful not to break their skins. You cannot expect them to brown uniformly. Pour in the liquid, season to taste, and add the herb bouquet. Cover and simmer slowly for 40 to 50 minutes until the onions are perfectly tender but retain their shape and the liquid has evaporated. Remove the herb bouquet. Serve them as they are or use for the Coq Au Vin recipe. The onions may be cooked hours in advance and reheated before serving. I use this for Coq Au Vin.