vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Brown Onion Sauce
From The economical cook book, 1905
Serves 6
Stir frequently while cooking and ensure they do not burn.
Presented as published in 1905. 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 economical cook book (1905) by Sara T. Paul, page 67. The excerpt below is the record exactly as published.
Brown Onion Sauce. Peel and slice the onions, melt in a pan a quarter of a pound of butter for a quarter of a peck of onions (it is not worth while to do less than this quantity as they shrink very much in cook- isg), put the onions in with the butter, season with plenty of pepper and salt, and set them a little back where they will cook •lowly, cover them, and cook for two hours. When done, they will be a fine, rather light brown all through; dust in a vecy little flour
Cook this with the app: pantry check, scaling, and the assistant.