Onion brulee (brulé) translates to “burnt onion”.

Charred onions are sometimes used as a natural colorant by chefs looking to darken soups, stocks (beef or veal stock), or sauces.  Chefs typically roast bones (often with tomato paste – caramelizing its sugars adds additional color and flavor) to add a deeper flavor and darker color to dark veal stock or beef stock.  Adding scorched onions works along the same lines.

– Question Submitted by Mala