Onions au Gratin
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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 Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 9. The excerpt below is the record exactly as published.
ONIONS AU GRATIN Cook one quart of uniform-sized, silver-skinned onions in boiling salted water. When quite tender, drain and turn into a baking dish; cover with Cream Sauce (see Page 15l), sprinkle the top with fine buttered cracker crumbs
Cook this with the app: pantry check, scaling, and the assistant.