Onions al Vino

Ingredients

• two large Spanish onions
• an ounce of fresh butter
• enough chablis to cover them
• a little cayenne pepper
• salt
• little sippets of toast

Method

1. 1

   Slice and peel the onions, cut into rings, and stew in butter for five minutes.

2. 2

   Drain and place in chablis, add butter rolled in flour, cayenne, and salt.

3. 3

   Cook slowly and serve with toast.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 119. The excerpt below is the record exactly as published.

Onions al vino. — Slice and peel two large Spanish onions, cut them into rings, stew them in butter for five minutes over a very clear fire, drain them and put them into enough chablis to cover them ; next add an ounce of fresh butter rolled in flour. Sprinkle upon them a little cayenne pepper, and salt and cook them slowly, and serve with little sippets of toast

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