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Baked Onions
From Buckeye cookery, 1892
Serves 4
Use large Spanish or Bermuda onions for best results.
Presented as published in 1892. 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 Buckeye cookery (1892), page 190. The excerpt below is the record exactly as published.
BAKED ONIONS. The large Spanish or Bermuda onions are best for this purpose. Wash the outside clean, put into a sauce-pan with ‘slightly salted water, and boil an hour, replenishing the water with more (boiling hot) as it boils away. Then turn off water; take out onions and lay upon a cloth that all moisture may be absorbed; roll each in a piece of buttered tissue-paper, twisting it at the top to keep it closed, and bake in a slow oven nearly an hour, or until tender all through. Peel, put in a deep dish, and brown slightly, basting freely with butter ; this will take fifteen minutes more. Season with pepper
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