Onion and Eggs

Ingredients

• a large Spanish onion
• a little salt
• a little pepper
• hot butter
• two large fresh lemons
• four poached eggs

Method

1. 1

   Wash and peel the onion.

2. 2

   Cut it into slices about a quarter of an inch thick, sprinkle with salt and pepper, and fry in hot butter until tender but not browned.

3. 3

   Remove with an egg-slice, drain, and place on a hot dish.

4. 4

   Squeeze lemon juice over the onions, place poached eggs on top, and serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1013. The excerpt below is the record exactly as published.

Onion and Eggs. — Wash and peel a large Spanish onion. Cut it into slices about a quarter of an inch in thickness, strew a little salt and pepper over these, and fry them in hot butter until they are tender, without being browned. Take the pieces up with an egg-slice to preserve them whole, drain well from the fat, and place them on a hot dish. Squeeze the juice of two large fresh lemons upon them. Have ready four poached eggs, place these on the onions, and serve imme- diately. Time, twenty minutes altogether. Probable cost, 8d. Sufficient for two or three persons. Onion and Sage Goose Stufang [see Goose-stuffing, Sage and Onion). Onion and Sage Stuffing for Greese, Duck, or Pork. — Wash, peel, and par- boil three large onions. If a strong flavour of onions is liked, the boiling can be omitted, and the onions used raw ; if it is objected to, they may be boiled in one or two waters. Drain the onions, mince them finely, and mix with them an equal quantity of bread-crumbs, an ounce of butter, a heaped table- spoonful of powdered sage, a tea-spoonful of salt, and half a tea-spoonful of pepper. Mix all the ingre- dients thoroughly. The yolk of an egg is sometimes added, but it is oftener omitted. Spanish onions are always to be preferred to the ordinary ones for stufiing. Time to boU the onions, twenty minutes. Probable cost, 6d. Sufficient for half a dozen persons. Onion Beef, German {see German Onion Beef). Onion, Chops Stewed with {see Chops Stewed with Onion). Onion, Forcemeat of {see Forcemeat of Onion). Onion Gravy {see Gravy, Onion). Onion Omelet {see Omelet, Onion). Onion Porridge (a country remedy for a cold in the head). — Peel a large Spanish onion, divide it into four, and put it into a saucepan with half a salt- spoonful of salt, two ounces of butter, and a pint of cold water. Let it simmer gently until it is quite tender, then pour it into a heated bowl, dredge a little pepper

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