Fried Onions

Ingredients

• six large Spanish onions
• a little flour
• sprinkle with salt

Method

1. 1

   Blanch the onions for five minutes, then cool and slice them into rings.

2. 2

   Toss the rings lightly in a cloth with flour, then fry in very hot fat for five or six minutes until golden.

3. 3

   Drain and serve crisp and dry.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 46. The excerpt below is the record exactly as published.

six large Spanish onions, then place them on a well buttered baking tin, or dish, cover with breadcrumbs and morsels (d’ butter or clarified dripping, and bake for about one hour in a moderate oven till nicely coloured and quite tender, and serve in the dish they were cooked in. Onions en casserole. — Top, tail, and peel some nice Portugal onions, then peel off one or two more skins and mince these, placing this mince with the whole onion into an earthenware casserole with ^oz. of butter or clarified dripping for eacli onion, and let them cook slowly on the hot plate for about two hours, till perfectly tender. Serve in the casserole. fried. — Blanch the onions for five minutes {i.e., let them boil on for five minutes after the blanching water has boiled up), then lift them out, and let them cool ; after which slice them across finely into rings, toss these rings lightly in a clean cloth with a little flour, then place them (not too many at a time) in the frying basket, plunge them into very hot fat, for five or six minutes, till of a bright golden colour, drain, sprinkle with salt

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