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French
Provencal Beef Bourguignon and Pearl Onions
Deeply satisfying Beef Bourguignon and Pearl Onions, balanced between sweet, salt and heat.
French
Free recipe
Country Cassoulet and Pearl Onions
Our Cassoulet leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished and Pearl Onions.
Ingredients
What you'll need
- 1 lb cassoulet
- 2 tsp unsalted butter
- 1 medium shallot
- 1 lb fresh thyme
- a pinch dry white wine
- 4 oz kosher salt
- 1/4 cup cracked black pepper
- to taste a squeeze of citrus
Method
Step by step
- Season the cassoulet generously and let it sit while you prep the aromatics.
- Build the base: cook the onion, garlic and spices until soft and fragrant.
- Add the cassoulet and cook it through, letting it take on color and soak up the seasoning.
- Rest briefly, adjust the salt and acid, and finish with fresh herbs before serving.
Keep cooking
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