Boiled Onions

Ingredients

• six large onions
• a teaspoon of salt

Method

1. 1

   Peel onions and soak in cold water for half an hour.

2. 2

   Pour hot water over them and boil for ten minutes.

3. 3

   Drain, add fresh water and salt, and boil until tender, about one hour to one and a half.

4. 4

   Drain and serve with melted butter or hot cream and a dash of pepper.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 139. The excerpt below is the record exactly as published.

six largo onions slowly for one hour in plenty of clear water. Remove from the water, and with a sharp knife cut a piece from the centre of each. Mix together two tablespoonfuls of finely chopped ham, three tablespoonfuls of bread crumbs, one tablespoonful of butter, three tablespoonfuls of milk or cream, one egg, one-half teaspoonf ul salt, and a grain of cay- enne. Fili with this mixture the spaces*cut in the onion. Sprinkle each one with bread crumbs, one-half a teaspoonful of butter on each onion. Place on earthen plates, and bake in slow oven for one hour. Serve with cream sauce. Spanish onions are the best to use. Boiled Onions Peel off the whole thick outer skin and lay the onions one- half an hour in cold water. Pour hot water over them and boil ten minutes. Pour off this water, add fresh water and a teaspoon of salt

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