Boiled Onions

Ingredients

• onions
• enough boiling salted water
• butter or dripping
• pepper
• salt
• boiled milk, thickened

Method

1. 1

   Do not boil onions in an iron vessel.

2. 2

   Put them in enough boiling salted water to cover.

3. 3

   Cover the kettle and boil gently for about an hour.

4. 4

   If you wish them mild, boil in two or three waters.

5. 5

   When cooked, drain and season with butter or dripping, pepper, and salt.

6. 6

   Boiled milk, thickened, is a good sauce.

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 61. The excerpt below is the record exactly as published.

Onions, Boiled. — More wholesome this way than fried or baked. Like potatoes, they should be of as uniform size as possible, for boiling. Do not boil them in an iron vessel. Put them in enough boiling salted water to cover them. Cover the kettle and boil gently, lest the onions break. They are cooked when a straw will pierce them VEGETABLES.— SOUPS. 127 (about an hour). If you wish them mild, boil in two or three waters. When cooked, drain and season with butter or dripping, pepper, and salt. Boiled milk, thickened

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