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Baked Onions
From Mrs. Roundell's Practical cookery book, 1898
Serves 2
Use large mild onions for best results.
Presented as published in 1898. 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 Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 244. The excerpt below is the record exactly as published.
Baked Onions. — The large mild Spanish or Bermuda Onions should be chosen for this dish. Remove only the two or three outer coats of the Onions, leaving the rest to preserve the flavour. Boil the Onions for one hour in slightly salted boiling water. During the boiling change the water twice, always pouring in fresh boiling water from a kettle. Take the Onions out, and lay them on a cloth to get quite dry. Roll each Onion in a round piece of buttered paper, twisting up the paper tightly at the top to keep it closed. Bake the Onions in a slow oven for an hour, then try them with a needle. When tender all through, peel them, lay them in a deep dish, and baste with gravy thickened with a little flour. Or baste with butter for fifteen minutes. Add pepper and salt, and serve in a hot vegetable dish. Fried Onions. — Blanch the Onions for five minutes, cool them, and slice them finely crosswise. Dry these rings in flour upon a cloth, and put them into the frying-basket. Plunge this into very hot fat for five or six minutes, drain, sprinkle with a little salt, and serve. The rings should be crisp and golden brown in colour, not dark and sodden as Fired Onions too often are. Roasted Onions. — This is an excellent way of cooking the large mild Portugal Onions. Take off one or two of their coats, chop these up and put them and the Onions into an earthenware casserole on the hot plate. Add half an ounce of butter
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