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You know how they're saying that onions and garlic are good for you? Well, here's a simple, yummy recipe for braised onions right out of Julia Child.

1 lb pearl or white boiling onions
oil, butter
1/2 cup beef stock
herbs: parsley, thyme, bay leaf. (etc.)
salt and pepper

Peel the onions (the hardest part): Put onions in a bowl and pour boiling water over them. Let sit for 5 minutes. Cut the root end off the onion, and a shallow cut lengthwise, and squeeze them out of their skins.

Brown the onions in oil and butter in a skillet (not a non-stick). Cook over medium until brown; toss gently during this process (5-10 min.)

Add stock and herbs; cover and simmer about 40 minutes until onions are tender but retain their shape and liquid has almost evaporated. Correct seasoning by adding salt and pepper. (unless you are adding them to another recipe, like beef burgandy or coq au vin).