Baked Spanish Onions

Ingredients

• medium-sized Spanish onions
• ^ of a teaspoonful of salt
• a cupful of white sauce
• a little finely-chopped parsley

Method

1. 1

   Trim off the roots of the onions without cutting and do not remove the skin.

2. 2

   Place in a saucepan, cover with boiling water, add salt, and simmer for one hour.

3. 3

   Drain, wrap each onion in heavy white paper, place in a buttered pan, and bake in a moderate oven for 1 to 1.5 hours.

4. 4

   Serve on a hot dish with white sauce poured around and sprinkle with parsley.

As published

This recipe was extracted from 365 tasty dishes (1906), page 21. The excerpt below is the record exactly as published.

medium-sized Spanish onions, trim off the roots without cutting, and do not re- move the skin. Place in a saucepan, add just enough boiling water to cover and ^ of a teaspoonful of salt and simmer gently for one hour. Drain thoroughly, then wrap each separately in a piece of heavy white paper — glazed writing paper is best — ^place close to- gether in a shallow, buttered pan and bake in a moderate oven from one hour to one hour and a half, according to size. Have ready a hot dish. Lift each carefully from its covering to the dish, pour round them a 74 cupful of white sauce and sprinkle with a little finely-chopped parsley

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