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Onions and Cheese
From Harper's cook book encyclopædia, 1902
Serves 4
Time: half an hour to boil onions; three-quarters of an hour to bake.
Presented as published in 1902. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 473. The excerpt below is the record exactly as published.
Onions and Cheese VEGETABLES Onions, Stuffed of an hour, then throw them into cold water for half an hour. Drain them well, cut them into slices half an inch in thickness, place them in a single layer in a well-buttered tin, and bake them in a quick oven, basting them occasionally with butter until they are tender and lightly browned. Serve on a hot dish. Onions and Cheese. — Peel two large Spanish onions, partly boil them, and leave them on a sieve to drain until nearly cold. Then cut the on- ions an inch and a half across the top and scoop out the centre. Have ready a stuffing made with I oz. of finely grated Parmesan or other cheese, the yolks of two hard-boiled eggs minced very finely, I oz. of but- ter, 3 ozs. of bread-crumbs, one salt- spoonful of salt, and half that quan- tity of pepper. Mix all well together with a spoonful or two of milk. Fill up the onions with the force-meat, brush them over with egg and bread- crumbs, and bake them until nicely browned. Serve on a hot dish, with brown gravy poured over them. Time, half an hour to boil the onions ; three-quarters of an hour to bake. Onions a la Creme. — Peel four medium -sized Spanish onions, and boil them in water slightly salted until they are sufficiently cooked. Drain them on a sieve, and put them into a stewpan with 3 ozs. of butter
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