Onions, Stewed

Ingredients

• half a dozen Spanish onions
• a little salt
• and pepper
• Yz oz. of butter
• half a teaspoonful of powdered sugar
• good brown gravy

Method

1. 1

   Peel and trim onions, blanch in boiling water, then drain.

2. 2

   Place in a saucepan, sprinkle with salt and pepper, and top with butter mixed with sugar.

3. 3

   Cover with gravy and simmer until tender.

4. 4

   Serve hot on toast.

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, Stewed. — Peel and trim half a dozen Spanish onions of medi- um size, but be careful not to cut the tops too short, cr the bulb will fall to pieces while stewing. Blanch them in boiling water for a minute or two, then drain them, and put them side by side in a saucepan sufficiently large to hold them all in one layer. Sprinkle a little salt and pepper over them, and place upon each onion Yz oz. of butter, mixed smoothly with half a teaspoonful of powdered sugar. Place them over a gentle fire, and let them remain until lightly browned, then cover with good brown gravy

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