Baked Onions

Ingredients

• large onions
• a tablespoonful of butter
• a cupful of hot soup stock

Method

1. 1

   Cook onions in boiling water, drain, arrange in a baking pan.

2. 2

   Melt butter in soup stock, season, pour over onions.

3. 3

   Cook in a hot oven until brown.

As published

This recipe was extracted from Kirmess cook book (1907), page 113. The excerpt below is the record exactly as published.

large onions of delicate flavor in thick slices, parboiling the slices in salted water. Arrange in a casserole in layers with plenty of bread crumbs, salt, pepper and bits of butter. With the top layer of bread crumbs mix a quantity of grated clieese and brown in the oven. The onions may be used whole if preferred. VEGETABLES. 267 STUFFED ONIONS, CREAMED. Mrs. Seeley's Cook Book, Boil eight large onions gently until quite tender^ but not broken. Drain, and when cold, carefully remove the hearts or centers. Chop three of these hearts fine and mix with them a cupful of minced ham and season to taste. Moisten with rich cream and the beaten yolk of an egg. Fill the centers of the onions with the mixture^ put a piece of butter in the top of each, set side by side, in a deep dish, pour a little milk about them and bake, covered, for twenty minutes. Then uncover, sprinkle with buttered crumbs and bake ten minutes longer. Serve hot. BAKED ONIONS. Marion Harland- Cook tender in boiling water, changed once after fif- teen minutes; drain and arrange, side by side, in a baking pan. Melt a tablespoonful of butter in a cupful of hot soup stock

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