I have a fuzzy memory of a recipe—which I think was in an article in Bon Appetite magazine in the 1980s—called Andrew's brisket. I cannot find it on Epicurious or by Googling. The briket was browned and placed inside a tight foil package on a deep bed of sauted onions. A package of onion soup mix MIGHT have been involved—after all, it was the 80s. I don't think any liquid was added, making it different from a traditional braised brisket. I made it back then and it came out really great. Does anyone have the recipe?