Bouquet Garni, Sachet d'Épices, and Oignon Brûlé – Three Fundamental Aromatic Recipes

The Bouquet Garni, Sachet d'Épices, and Oignon Brûlé are essential elements in preparing stocks, sauces, and soups, serving as crucial components for infusing flavor into your dishes. Mastering the art of using these aromatics is key to achieving a well-balanced taste and appearance in your culinary creations.

The Bouquet Garni and Sachets consist of a combination of herbs, black peppercorns, and vegetables, typically bundled together and secured with twine or enclosed in cheesecloth for easy removal after cooking. Introducing these aromatic bundles to your dish about 15-20 minutes before removing it from the stove enhances the overall flavor profile.

On the other hand, the Oignon Brûlé involves charring an onion to impart a golden brown hue to stocks and sauces, adding depth and richness to the color palette of your culinary creations.

Ingredients for Bouquet Garni:

• 1 sprig thyme
• 3-4 parsley stems, washed
• 1 bay leaf
• 2-3 leek leaves or 1 celery stalk, washed and  cut in half
• 1 carrot, peeled and cut in half
• 1 parsnip, cleaned and cut in half

Ingredients for Sachet d' Epices

• 3-4 parsley stems, washed
• 1 spring of thyme
• 1 bay leaf
• 1 tsp of black peppercorns, cracked with a mallett or back of a pan
• 1 clove garlic

Instructions

Take all the herbs,vegetables and/or black peppercorn and wrap them in a cheese cloth and tie with twine. 

Drop them in 15-20 minutes prior to removing the pan from the stovetop.

Oignon Brule'

Ingredients:

• 1 onion, skin removed and cut throught the circumference of the onion.

Instructions:

Heat a cast iron or stainless steel pan over medium-high heat on the stove. Avoid adding any oil or fat to the pan. Position the onion with the cut side down on the hot pan and let it char until it naturally releases from the surface. Incorporate the Oignon Brûlé into the stock during the final 20-30 minutes of cooking.