Equipment
Ingredients
Main
- 450 g chestnuts
- 910 g yellow onion
- 20 g unsalted butter, cold
- 20 ml vegetable oil
- 30 ml beef stock, reduced
- 240 ml dry red wine
- 2 g freshly ground black pepper
Nutrition (per serving)
Method
Using a sharp knife, score a cross into the rounded side of each chestnut. This prevents them from exploding during boiling.
Place the scored chestnuts in a large pot and cover with cold water. Bring to a boil and cook for 3 minutes. Remove from heat and let them sit in the hot water for 15 minutes. This step loosens the shells for easier peeling.
While the chestnuts are still warm, peel each one, removing the shell and the inner skin (the papery membrane). If the inner skin is difficult to remove, return the chestnuts to the hot water for another 1-2 minutes.
Trim the root ends of the onions, leaving the root end intact to help the onions hold their shape. Peel the onions.
In a wide casserole or deep sauté pan, melt the butter with the vegetable oil over medium heat. Once the butter foam subsides, add the onions and cook, stirring frequently, for 10-15 minutes, or until the onions are browned on all sides and slightly softened.
Add the peeled chestnuts to the browned onions and mix well. Stir in the beef stock (if using), red wine, and black pepper. Bring the wine to a gentle bubble.
Place a piece of buttered aluminum foil directly over the onion and chestnut mixture, then cover the pan with a lid. This is called a cartouche and helps create a gentle braise, preventing the onions from drying out.
Transfer the pan to a preheated oven and bake for 45 minutes to 1 hour, or until the onions are tender when pierced with a knife but still hold their shape.
The bottom of the pan should have a small amount of syrupy liquid; if there is too much, remove the foil and lid, and place the pan over medium-high heat for a few minutes to reduce the liquid, until it reaches a glaze consistency. Serve immediately.
Chef's Notes
- Use high-quality dry red wine for best flavor.
- Adjust the amount of black pepper to your preference.
- For richer flavor, use beef stock or glace de viande. If you only have vegetable stock, the dish will still be delicious.
Storage
Refrigerator: 3 days — Store in an airtight container.
Freezer: 2 months — Freeze in an airtight container or freezer bag.
Reheating: Reheat in a saucepan over medium heat or in a 175°C (350°F) oven until heated through.
