Baked Onions

Ingredients

• 6 medium-sized large Spanish onions
• 1 even tablespoonful salt
• Yt even teaspoonful pepper
• Yt pint of boiling milk
• 1 ounce butter

Method

1. 1

   Peel and cook the onions in boiling water for 10 minutes.

2. 2

   Cool in cold water, drain, and dry.

3. 3

   Season with salt and pepper, place in a pan, pour boiling milk, add butter, cover with buttered paper, and bake until done, basting frequently.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 343. The excerpt below is the record exactly as published.

t even teaspoonful pepper equally distributed ; mix 1 well-beaten egg with 3 tablespoonfuls milk, dip the onions in the egg and milk, roll them in flour, drop them into hot lard, and fry light brown ; then remove, lay them for a few minutes on paper ; when all are fried in this way, serve them on a hot dish with broiled or fried meat. Baked Onions. — Peel 6 medium-sized large Spanish onions, place them in a saucepan over the fire, cover with boiling water, and cook 10 minutes ; remove and cool them in cold water. Drain and dry the onions, season with 1 even tablespoonf ul salt and Yt even tea- spoonful pepper, place in a deep round pan not much larger than will hold the onions ; pour Yt pint of boiling milk in the pan, add 1 ounce butter

Cook this with the app: pantry check, scaling, and the assistant.