Baked Onions with Cheese
From The profession of cookery, from a French point of view, 1894
This makes another cheap savoury dish.
Presented as published in 1894. 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 The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 48. The excerpt below is the record exactly as published.
large white onion, wdth the core removed and its place filled w^th a savoury stufiing, then placed in a covered stewpan with a little drip- ping, cooked in the oven for an hour, and a little thick brown gravy poured over it on the dish. 144 LEEKS AND ONIONS, makes a very savoury and economical little '' plat ^' for a cold winter's evening. The stuff- ing may be made from any cold meat, minced, and mixed with sharp sauce. Large w^hite onions, boiled till tender, then drained, sliced thinly into a shallow tin, a few nobs of butter placed over them, a liberal pow- dering of pepper and salt, then some stale cheese shaved as thinly as possible, and a few bread-crumbs
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