Glazed Onions

Ingredients

• twelve medium-sized white onions
• two ounces of butter
• one teaspoonful of sugar
• half a cup of beef broth or stock

Method

1. 1

   Peel onions and soak in cold water for one hour, changing water twice.

2. 2

   Drain on a sieve.

3. 3

   Put butter in a saucepan, add sugar and broth.

4. 4

   Arrange onions in the pan without touching.

5. 5

   Cook over slow fire until tender and brown.

6. 6

   Remove cover, put a little beef extract on top of each onion, and place in oven for five minutes until glazed.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 138. The excerpt below is the record exactly as published.

twelve medium-sized white onions and soak them for one hour in cold water, changing the water twice while they are soaking. Drain them on a sieve. Put two ounces of but- ter in a saucepan. Add one teaspoonful of sugar and half a cup of beef broth or stock. Arrange the onions in the pan so they do not touch. Cook over a slow fire until they become tender and the outside is brown. Remove the cover from the saucepan, put a very little beef extract on top of each onion. Then place the pan in the oven for five minutes. When the extract melts and a nice glaze forms on the top of the onions, they are ready to serve as a garnish or vegetable. If served as a vegetable, tìie sauce they were cooked in may be poured over them. Glazed Onions See Baked Calf s Liver, p. 161. Oreamed Onions Having peeled the onions, cook them in salted water till they are quite done to the core, which will be, if they are of VEGETABLES AND FARINACE0U8 FOODS 249 medium size, in an hour, or perhaps an hour and a half . By the time they are tender the water should be pretty well cooked out. Pour over them as they lie in the saucepan enough cream te reach to their middle. Boil up, salt if necessary, dish by tak- ing the onions out one by one with a cooking ladle, having care not to break them, and pour over the hot cream and serve. Btuffed Onions Boil six largo onions slowly for one hour in plenty of clear water. Remove from the water, and with a sharp knife cut a piece from the centre of each. Mix together two tablespoonfuls of finely chopped ham, three tablespoonfuls of bread crumbs, one tablespoonful of butter, three tablespoonfuls of milk or cream, one egg, one-half teaspoonf ul salt, and a grain of cay- enne. Fili with this mixture the spaces*cut in the onion. Sprinkle each one with bread crumbs, one-half a teaspoonful of butter on each onion. Place on earthen plates, and bake in slow oven for one hour. Serve with cream sauce. Spanish onions are the best to use. Boiled Onions Peel off the whole thick outer skin and lay the onions one- half an hour in cold water. Pour hot water over them and boil ten minutes. Pour off this water, add fresh water and a teaspoon of salt, and boil until tender at the core, which will take one hour or one hour and a half. Tum into a colander, drain, with a spoon lay each onion in the vegetable dish. Sift salt over each one, and pour over ali a small quantity of melted butter or hot cream, and finish with a dash of pepper. Fried Parsley Soak parsley in ice water for two hours, so it will be crisp. Dry thoroughly, arrange in frying basket, plunge in boiling hot fat, leave for a second, remove basket from fat, shake it. Plunge in fat once more, drain on brown paper, and serve. 260 MR8. bxbly'b cook book Parsnip Gakes Peel, cut in pieces, and cook some parsnips in salted water in which a tablespoonful of flour has been mixed. When ten- der, drain thoroughly, chop fine, and press through a fine col- ander. Return to the saucepan, add salt, a little white pepper, a little flour, and the beaten yolks of three eggs. Stir on the fire for fi ve minutes and put on a piate to cool. Then tum on a floured table and divide in the shape and size of a small cod- fish ball. Dip in beaten egg^ then in cracker crumbs. Fry untU light brown in very hot lard. Drain on brown paper, gamish with parsley, and serve hot. These are very good with pork chop. Balla Parboil six large parsnips, let them g^t cold, then peel and grate them. Beat two eggs until very light and mix thor- oughly with the grated parsnips, adding sufficient flour to bind the mixture together. Flour the hands, roll the mixture into balls, and drop in deep boiling fat. Fry until a good brown, drain on brown paper. Serve very hot. Stewed Peas Put one quart of young peas in a pan with plenty of water and four ounces of butter. Kub the peas and butter together until they are well mixed. Then drain off the water and put the peas into a stewpan with two cabbage leaves shredded small, a small bunch of parsley and g^een onions, one dessert- spoonful of powdered sugar, and a little salt. Put the lid oa and stew the peas gently over a slow fire for about half an hour. When done, if there seems to be much liquid, boil it down quickly over the fire. Knead two ounces of fresh butter with one dessert-spoonful of flour. Put this into the peas and tosa the whole together over the fire until well mixed. VE0ETABLE8 AND FABINACB0U8 FOODS 251 Oanned Peas Pour the peas in a colander. Rinse by pouring through plenty of water. Add three large iron spoons of cold water, salt, a little sugar, enough so they will taste like a sweet pea, and a lump of batter. Set the saucepan in another of hot water, cover, and cook half an hour. Peppers with Tornato Btoffing Immerse as many mediom-sized peppers as desired in boiling fat for one-half a minute, rub them with a towel to remove the peel. Cut round the stem or core, remove it and the seeds. Fili with a tomato stuffing, put in a pan, baste frequently with olive oil, and bake in moderate oven for half an hour. Place on a platter, pour a tomato sauce round them, and serve. Tomato StufBliiff Take two ounces of butter

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