Glazed Onions

Ingredients

• one pint of small white onions
• two tablespoonfuls of butter
• half a pint of broth
• two tablespoons of granulated sugar

Method

1. 1

   Peel and cook onions in boiling salted water for ten minutes.

2. 2

   Drain, dry, and place in a baking pan with butter and broth.

3. 3

   Cover with sugar and bake for fifteen minutes, turning often for even coloring.

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 91. The excerpt below is the record exactly as published.

Glazed Onions Take a calf s liver weighing about three pounds, and on the under side make a long deep slit from the thick end to the thinnest end. Be careful to cut it straight. Staff into this pouch the following mixture : Two tablespoons of chopped parsley, one pound of cooked ham, leaving the fat on, one medium-sized onion, one cap of bread crumbs moistened with a little stock. Chop ali these together and add two raw eggs, one saltspoonful of black pepper, and mix thoroughly. Sew up the pouch closely. Sprinkle the liver with one-half teaspoonful of salt and one-half teaspoonful of pepper. Then put a few very thin slices of fat pork over the top and put in a pan with about one pint broth, adding to it one teaspoonful of flour mixed thoroughly with one tablespoonful of batter. Cook about one hour in a moderate oven. Baste four or five times. Serve on a platter with a garnish of glazed onions round the edge. Strain the gravy through a very fine sieve or cloth and pour over the liver. Glazed OnionB Peel and cook for ten minutes in plenty of boiling salted water one pint of small white onions. Drain and dry thor- 162 MR8. BBELY'a COOK BOOK oughly. Put in a baking pan two tablespoonfuls of butter and half a pint of broth, and place the onions so they do not touch each other. Cover them with two tablespoons of granulated sugar

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