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Baked Onions
From The Cook County cook book, 1912
Serves 4
Use large Spanish onions for a milder flavor.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 277. The excerpt below is the record exactly as published.
BAKED ONIONS.— The large Spanish onions are far milder and more delicate than the usual winter varieties. Wash the on- ions clean, trim the bottoms, but do not peel, put into slightly salt- ed water, and boil for 1 hr. If the onions are desired very mild, change the water twice during the time, replenishing with more boiling water. Having drained them well, take each onion sepa- rately, wipe it dry, and roll in a square of buttered tissue paper, twisting the paper at the top to keep it closed. Place the onions in a baking pan, and bake 1 hr. in a slow oven. When done, remove the papers, peel the onions, and place them in a serving dish; pour melted butter over them, pepper
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