Cassell's dictionary of cookery

Onion. — This well-known vegetable may be regarded either as a condiment or as an article of real nourishment. By boiling it is deprived of much of its pungent, volatile oil, and becomes , agreeable, mild, and nutritious. It is not so wholesome either fried or roasted. There is no vegetable about which there is so much diversity of opinion as there is about the onion ; some persons liking a little of it in every dish, and others objecting to it entirely. Generally speaking, however, a shght flavouring of onion is an improvement to the majority of made dishes, but it should not be too strong. The smeU which GAELIC. LEEK. ONION. arises from the esculent during cooking, and the unpleasant odour it imparts to the breath of those who partake of it, are the principal objections which are urged against it. The latter may be partially remedied by eating a Httle raw parsley after it. When onions are used for stuffing, the unpleasant properties belonging to them would be considerably lessened if a lemon, freed from the outer rind but covered as thickly as possible with the white skin, were put in the midst of them, and thrown away when the dish is ready for the table. Onions may be rendered much milder if two or three waters are used in boiling them. Spanish onions are not so strong as English ones, and are generally considered superior in flavour. The largest are the best. Onions, as well as garlic, shalots, chives, and leeks, contain a principle called allyle, to which they owe their peculiar flavour. When young, the onion is ONI (468) ONI eaten raw, and it is also pickled, and made into a sauce by boiling, in which process nauch of the allyle is got rid of. It grows to a great size in the south of Europe, and when imported into this country is boiled and eaten with melted butter. Onion and Cabbage.— A slight flavouring of onion is a great improvement to red cabbage pickle {see Cabbage, Pickled) . Onion and Eggs. — Wash and peel a large Spanish onion. Cut it into slices about a quarter of an inch in thickness, strew a little salt and pepper over these, and fry them in hot butter until they are tender, without being browned. Take the pieces up with an egg-slice to preserve them whole, drain well from the fat, and place them on a hot dish. Squeeze the juice of two large fresh lemons upon them. Have ready four poached eggs, place these on the onions, and serve immediately. Time, twenty minutes altogether. Probable cost, 8d. Sufficient for two or three persons. Onion and Sage Goose Stuffing [see Goose-stuffing, Sage and Onion). Onion and Sage Stuffing for Geese, Duck, or Pork. — Wash, peel, and parboil three large onions. If a strong flavour of onions is liked, the boiling can be omitted, and the onions used raw ; if it is objected to, they may be boiled in one or two waters. Drain the onions, mince them finely, and mix with them an equal quantity of bread-crumbs, an ounce of butter, a heaped table- spoonful of powdered sage, a tea-spoonful of salt, and half a tea-spoonful of pepper. Mix all the ingredients thoroughly. The yolk of an egg is sometimes added, but it is oftener omitted. Spanish onions are always to be preferred to the ordinary ones for stufiing. Time to boU the onions, twenty minutes. Probable cost, 6d. Sufficient for half a dozen persons. Onion Beef, German {see German Onion Beef).