Fried Onions

Ingredients

• four onions
• a little salt
• flour

Method

1. 1

   Blanch the onions for five minutes, cool, and slice finely.

2. 2

   Dry the rings in flour, then fry in very hot fat for five to six minutes.

3. 3

   Drain, sprinkle with salt, and serve when crisp and golden brown.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 244. The excerpt below is the record exactly as published.

Fried Onions. — Blanch the Onions for five minutes, cool them, and slice them finely crosswise. Dry these rings in flour upon a cloth, and put them into the frying-basket. Plunge this into very hot fat for five or six minutes, drain, sprinkle with a little salt, and serve. The rings should be crisp and golden brown in colour, not dark and sodden as Fired Onions too often are. Roasted Onions. — This is an excellent way of cooking the large mild Portugal Onions. Take off one or two of their coats, chop these up and put them and the Onions into an earthenware casserole on the hot plate. Add half an ounce of butter (or more if liked) to each Onion. Let them slowly cook for two hours. The Onions then will be so tender as ROASTED ONIONS 353 almost to melt when helped. Serve if possible in the dish the Onions were cooked in. It is a good plan to boil two or three very young Onions in clear soup. They much improve its flavour and consistency. If Onion is added to a dish it should not be perceptible except as a flavour. Nothing is more disagreeable than to get a “ tang,” (to use the old-fashioned word for a strong taste), of Onion left in the mouth. One of the knives sold for peeling and slicing Onions and marked Onion should be in every kitchen, and no other knife should be allowed to be used for the purpose. Many a plate of bread and butter has been ruined by having been cut or spread with “ an oniony knife.” When Onions are sliced for soups, etc., they should be cut lengthwise, as in that way they go to pieces more thoroughly. Stewed Portugal Onions. — Peel the otiter coats off four onions

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