Onions (a la Creme)

Ingredients

• four medium-sized Spanish onions
• three ounces of butter
• a table-spoonful of flour
• half a pint of cream or new milk

Method

1. 1

   Peel and boil onions in salted water until cooked.

2. 2

   Drain and place in a pan with butter, flour, and seasoning.

3. 3

   Gradually stir in cream or milk.

4. 4

   Serve on toasted bread.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1016. The excerpt below is the record exactly as published.

Onions (a la Creme). — Peel four mediiim- sized Spanish onions, and boil them in water slightly salted xmtil they are sufficiently cooked. Drain them on a sieve, and put them into a stewpan with three ounces of butter rubbed smoothly with a table-spoonful of flour, and a little salt and white pepper. Shake the pan constantly, and stir in by degrees half a pint of cream or new milk. Serve the onions on toasted bread, with the sauce poured over. Sufficient for four or five persons. One hour to boil the onions, quarter of an hour to stew them. Cost, with cream. Is. 7d. ; with milk, lid. Onions and Eggs {see Eggs and Onions). Onions Baked (to be served with Roast Mutton, &c.). — Peel three or four medium-sized Spanish onions

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