Baked Onions

Ingredients

• Bermuda or Spanish onions
• butter or vegetable oil
• a little water

Method

1. 1

   Parboil onions for fifteen minutes, chill, and cut in halves if large.

2. 2

   Fill cavities with butter or oil, place in a greased bag with water and more butter or oil, seal, and cook for twenty minutes.

As published

This recipe was extracted from Standard Paper-Bag Cookery (1912) by Emma Paddock Telford, page 42. The excerpt below is the record exactly as published.

Baked Onions. — Parboil for fifteen minutes Bermuda or Spanish onions, chill in cold water, then if very large cut in halves, otherwise, cut a little wedge out of the hearts and fill the cavity with butter or vegetable oil. Put in the well greased bag, adding a little water

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