Baked Onions

Ingredients

• six Spanish onions
• three ounces of butter
• one-half ounce of flour
• one teacupful of brown stock
• one-half tablespoonful of salt
• one-half tea- spoonful of pepper
• one lump of saleratus the size of a pea

Method

1. 1

   Soak onions overnight in boiling water with dissolved saleratus.

2. 2

   Boil for 15 minutes, then place in a dish with butter, salt, and pepper.

3. 3

   Bake for 30 minutes, adding a mixture of flour and stock 5 minutes before done.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 49. The excerpt below is the record exactly as published.

BAKED ONIONS. 109 be put into a saucepan covered with cold water, put over the fire and when boiling, boiled for fifteen minutes. At the end of this time, the first water should be drained off, nearly all of the salt sprinkled over them, and recovering them with boiling water, allow them to boil for half an hour longer. While the onions are boiling, melt in a small saucepan the butter, stir into it the fiour, and by degrees the milk, and when this mixture boils, add to it the cream, and let all cook together for two minutes, when it must be sea- soned with the pepper and remaining salt. Take the onions from the water, when boiled, one by one, with a draining spoon, pressing them against the side of the saucepan in lifting them, that the water may be entirely expressed. Place them in a vegetable dish, pour over them the white sauce, and they are ready to serve. Baked Onions. — Take : six Spanish onions, three ounces of butter, one-half ounce of flour, one teacupful of brown stock, one-half tablespoonful of salt, one-half tea- spoonful of pepper, one lump of saleratus the size of a pea

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