Baked Onions (Oignons au Four)
From Cookery for every household, 1914
Serves 4
Best eaten with butter, pepper, and salt.
Presented as published in 1914. 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 Cookery for every household (1914) by Florence B. Jack, page 242. The excerpt below is the record exactly as published.
aked Onions, 2 (Oignons au Four) Take as many Bermuda onions as required, choosing them of equal size. Throw them without peeling into a saucepan of boiling water slightly salted, and allow them to boil quickly for \ hour. Then drain and dry them. Now wrap each onion separately in a piece of well-greased paper, place them on a baiting dish or tin, and bake in a moderate oven until tender, which can be ascertained by piercing them with a skewer. A little water
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