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Oignon Brûlé & Piqué Recipe

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This recipe for Oignon Brûlé & Piqué is from Mise En Place , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Onions
Whole cloves
Bay leaf
Directions:
Directions:
Oignon brûlé ("Burnt onion") and oignon piqué ("Pricked" or "studded onion") are a method of using whole, halved, or quartered onions to flavor stocks and consommés to provide a golden brown color. Oignon brûlé is made by peeling and halving an onion, then charring the cut faces in a dry skillet. Oignon piqué is made by studding an onion with a few whole cloves and bay leaf, then using it to flavor béchamel sauce and some soups.

 

 

 

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