Baked Onions

Ingredients

• six Spanish onions
• three ounces of butter
• one half ounce of flour
• one tea-cupful of brown stock
• one half table-spoonful of salt
• one half tea-spoonful of pepper
• one lump of soda the size of a pea

Method

1. 1

   Soak onions overnight in boiling water with dissolved soda.

2. 2

   Boil in cold water for 15 minutes, drain, place in a dish, add butter, salt, and pepper.

3. 3

   Bake in a moderate oven for 30 minutes.

4. 4

   Mix flour with stock, pour over onions, add remaining butter, and serve.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 78. The excerpt below is the record exactly as published.

BAKED ONIONS. Ill An hour before required for use, the onions should be put into a sauce-pan, covered with cold water, put over the tire, and when boiling, boiled for fifteen minutes. At the end of this time the first water should be drained off, nearly all of the salt sprinkled over them, and re-covering them with boil- ing water, allow them to boil for half an hour longer. While the onions are boiling, melt in a small sauce-pan the butter, stir into it the flour, and by degrees the milk ; and when this mixture boils, add to it the cream, and let all cook together for two minutes, when it must be seasoned with the pepper and remaining salt. Take the onions from the water, when boiled, one by one, with a draining spoon, pressing them against the side of the sauce-pan in lifting them, that the water may be entirely expressed. Place them in a vegetable dish, pour over them the white sauce, and they are ready to serve. Baked Onions. — Take six Spanish onions, three ounces of butter, one half ounce of flour, one tea-cupful of brown stock, one half table-spoonful of salt, one half tea-spoonful of pepper, one lump of soda the size of a pea

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