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1
With a sharp knife, cut a cross in the rounded side of each chestnut.
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2
Bring a large pan of water to a boil.
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3
Immerse chestnuts, and let boil for about 3 minutes.
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4
Turn off heat, but leave chestnuts in hot water.
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5
Extract them one at a time, and remove shell and inner lining that clings to the meat.
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6
If necessary, return nuts to hot water, and boil another minute or two.
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7
When all chestnuts have been peeled, set them aside.
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8
Cut off onion tops.
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9
Trim root end to make a neat appearance, but leave enough of it intact to hold the onions together while cooking.
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10
Peel onions.
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11
In wide casserole or deep saute pan that can go into the oven, melt butter in corn oil.
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12
When butter foam has subsided, add onions, and cook over medium heat 10 to 15 minutes, turning frequently, to brown all over.
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13
Add chestnuts to onions and mix well.
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14
Add glace de viande, wine and black pepper.
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15
When wine is bubbling, place a round of buttered aluminum foil directly over chestnuts and onions, cover pan, and place in a 350-degree oven.
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16
Bake for 45 minutes to 1 hour, or until onions can be pierced through with a knife but are still firm and hold their shape.
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17
There should be a small amount of syrupy liquid in the bottom of the pan.
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18
If there is too much, place over medium-high heat for a few minutes to reduce.
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19
Serve immediately.
