Baked Onions in Ramekins

Ingredients

• twelve medium-sized onions
• two tablespoons butter
• two tablespoons flour
• one fourth teaspoon salt
• one and one quarter cups cream, or chicken stock
• four tablespoons soft bread crumbs
• one tablespoon finely chopped parsley
• two eggs

Method

1. 1

   Peel and parboil onions, drain and chop.

2. 2

   Melt butter, add flour, salt, cream or stock, bread crumbs, and parsley; boil for five minutes.

3. 3

   Add beaten egg and chopped onion, cool slightly, add beaten egg whites, season, and bake in buttered ramekins for twenty minutes in a moderate oven.

4. 4

   Serve immediately.

As published

This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 60. The excerpt below is the record exactly as published.

Baked Onions in Ramekins Peel and parboil twelve medium-sized onions; drain; chop. Melt two tablespoons butter; add two tablespoons flour, one fourth teaspoon salt, one and one quarter cups cream, or chicken stock, four tablespoons soft bread crumbs, one tablespoon finely chopped parsley. Boil five minutes; add one egg well beaten and the chopped onion. Cool slightly; add the beaten whites of two eggs

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