Onions, Fried

Ingredients

• half a dozen Spanish onions
• boiling water
• smoking hot fat
• salt
• and pepper

Method

1. 1

   Peel and slice onions; cook in boiling water for fifteen minutes.

2. 2

   Drain and fry in hot fat until browned.

3. 3

   Drain on paper and dust with salt and pepper.

4. 4

   Serve with liver and bacon.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 474. The excerpt below is the record exactly as published.

Onions, Fried. — Peel and slice them ; cook fifteen minutes in boiling water ; then turn them on a clean cloth to drain. Put a few of the onions in a frying-basket and dip them in smoking hot fat, and brown. Drain on brown paper and dust with salt and pepper. Serve with liver and bacon. Onions, Sliced and Fried. — Onions cut into thin slices, fried in a little hot butter until they are browned without being burned, then mixed with flour, and afterwards pressed through a fine sieve, are excellent for flavoring and coloring brown soups and sauces. Onions, Stewed. — Peel and trim half a dozen Spanish onions

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