Fried Onions

Ingredients

• 4 medium-sized onions
• 11% tablespoons butter
• Salt

Method

1. 1

   Peel onions and cut into thin slices.

2. 2

   Sauté in butter until brown, turning occasionally with a fork or shaking the pan to prevent burning.

3. 3

   Sprinkle with salt just before taking from fire.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 197. The excerpt below is the record exactly as published.

FRIED ONIONS Peel Spanish onions, cut in 14-inch slices, and separate into rings. Dip in milk, drain, and dip in flour. Fry in deep fat (370° F.), drain on brown paper, and sprinkle with salt. VEGETABLES 473 ONION SOUFFLE 1 pound onions Salt and pepper 4 tablespoons butter 3 egg yolks, beaten until thick 44 cup water in which onions and lemon-colored were cooked 3 egg whites, beaten until stiff 1 cup cream 4 tablespoons flour Boil onions and rub through sieve. Melt butter, add flour, and pour on gradually onion water and cream. Add onion pulp and bring to boiling point. Season. Add to egg yolks. Cut and fold in egg whites. Turn into buttered baking dish and bake in mod- erately slow oven (325° F.) 25 minutes. Serve at once. FRIED ONIONS 4 medium-sized onions 11% tablespoons butter

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