Glazed Onions
From 366 menus and 1200 recipes of the Baron Brisse in French and English, 1884
If the sauce is too thick, add thin Spanish sauce.
Presented as published in 1884. 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 366 menus and 1200 recipes of the Baron Brisse in French and English (1884) by Brisse, L©♭on baron, page 11. The excerpt below is the record exactly as published.
glazed onions. d'oignons glacés. Mauviettes en salmis. Salmis of larks. . Gigot rôti. Roast leg of mutton, Salade de légumes, Vegetable salad. Pouding,. Plum pudding. Tapioca soup. Warm some clear soup, and when boiling, add your tapioca. Allow four table-spoonsful of tapioca to each quart of soup. Glazed onions. Choose some small white onions, as much of one size as possible, peel carefully; butter the bottom of the saucepan, lay the onions in it side by side, add a little water, salt, pepper, powdered sugar, and a lump of butter
Cook this with the app: pantry check, scaling, and the assistant.