Glazed Onions

Ingredients

• the required quantity of small onions
• a large piece of butter
• season with salt
• season with pepper
• a good pinch of castor sugar
• just enough rich stock to cover

Method

1. 1

   Peel and blanch onions in salted water, drain.

2. 2

   Place in a pan with butter, season, add sugar and stock.

3. 3

   Boil quickly, then reduce in the oven until glazed.

4. 4

   Used as garnish for meat and poultry.

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 62. The excerpt below is the record exactly as published.

season with pepper, salt, and a little grated nutmeg, moisten with a little Espagnole sauce, mix well, and stuff the centre of the onions with sauce. Place them on a buttered saute- pan, sprinkle the top with fresh breadcrumbs, put a small bit of butter on each one, and bake in a moderate oven a golden colour. They will take about 20 minutes to bake. Onion Fritters. Peel and cut in rounds four or five onions. Divide into rings. Season and roll them in flour, shake them in a colander or strainer. Plunge at once in hot fat, and fry them to a golden colour. Drain, dish up on a folded serviette, and garnish with fried parsley, and serve. Glazed Onions. After having peeled the required quantity of small onions, blanch them for a few minutes in salted water, and drain them. Next place them in a stew-pan with a large piece of butter, season with salt, pepper, a good pinch of castor sugar, and just enough rich stock to cover

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