Martha Stewart recommends braised onions as an excellent choice to accompany roast beef. Braised onions pairs well with roast beef, thick stews or beef Bourguignon.
To make braised onions to accompany a roast beef dinner, start by blanching 1 pound of pearl onions in boiling water for 1 minute. Drain the onions, and rinse them under cold water. Slice off the ends of the onions, and remove the skins.
To create brown-braised onions, sauté the peeled onions in a layer of butter until they appear lightly browned and translucent. Add chicken stock, salt, pepper and 1 teaspoon of sugar to the onions, and stir. Cover the pan, and allow the onions to simmer for 25 minutes until they are tender.
For white-braised onions, add the blanched and peeled onions to a saucepan along with chicken stock. Add 1 tablespoon of butter, stir, cover, and simmer for 25 minutes until the onions are tender and translucent. To make the white-braised onions creamed, add a bit of heavy cream to the onions just as they are finished simmering. Allow them to continue simmering for a few more minutes until the cream thickens.
For an even easier recipe, try frozen pearl onions that have been pre-peeled.