Baked Onions, No. I

Ingredients

• The large Spanish onions are far milder
• boil for an hour in slightly salted, boiling water
• pour melted butter over them
• dust with salt
• and pepper

Method

1. 1

   Wash the onions clean, trim the bottoms but do not peel, and boil for an hour in slightly salted, boiling water.

2. 2

   Drain them well, wipe each onion dry, roll in paper, place in a baking-pan, and bake for an hour in a slow oven.

3. 3

   Remove the papers, peel the onions, and serve with melted butter, salt, and pepper.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 123. The excerpt below is the record exactly as published.

BAKED ONIONS, NO. I. The large Spanish onions are far milder and more deli- cate than the usual winter varieties. Wash the onions clean, trim the bottoms but do not peel, and boil for an hour in slightly salted, boiling water. If the onions are desired very mild, change the water twice during the time, replenishing with more boiling water. Having drained them well, take each onion separately, wipe it dry and roll in a square of tissue or buttered paper, twisting the paper at the top to keep it closed. Place the onions in a baking-pan, and bake an hour in a slow oven. When done, remove the papers, peel the onions and place them in the serving dish ; pour melted butter over them, dust with salt and pepper

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