Fried Onions

Ingredients

• plenty of smoking hot fat
• butter
• pepper
• salt

Method

1. 1

   Slice onions and fry quickly in hot fat, or roast whole until tender and serve with butter, pepper, and salt.

As published

This recipe was extracted from The hearthstone; or, Life at home (1883) by Laura C. Holloway, page 290. The excerpt below is the record exactly as published.

butter to prevent burning ; brown them ; stir in a tablespoonful of flour ; cover them with hot water ; add a palatable seasoning of salt and pepper, and stew them gently until tender. Or peel and cut them in small, regular pieces ; brown them over the fire with a little butter and a slight sprinkling of sugar; add salt and pepper, and boiling water enough to cover them, and gently stew them until tender; serve them hot. Parsnips are not sufficiently appreciated, perhaps because of their too sweet taste ; but this can be overcome to a palatable extent by judicious cookery ; they are excellent when sliced, after boiling and warmed in a sauce made by mixing flour, butter and milk over the fire and seasoning it with salt and pepper ; as soon as warm they are served with a little chopped parsley and a squeeze of lemon-juice. For parsnips fried brown in an old-fashioned iron pot with slices of salt pork and a seasoning of salt and pepper, several good words might be said. Carrots boiled and mashed and warmed with butter, pepper and COOKERY RECIPES. 455 salt deserve to be known ; or sliced and quickly browned in butter ; or tossed for five minutes over the fire with chopped onion, parsley, butter, seasonings and sufficient gravy to moisten them ; or boiled, quartered, heated with cream, seasoned, and, at the moment of serv- ing, thickened with the yolk of eggs. • Onions are capital when sliced and quickly fried in plenty of smok- ing hot f

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