Onions, Stuffed

Ingredients

• The Spanish or large-sized onions are best
• one table-spoonful of melted butter
• two parts of chopped chicken or ham
• one of bread-crumbs
• the onion hearts that have been removed
• a little chicken stock

Method

1. 1

   Peel onions and remove centers.

2. 2

   Cook in salted water for ten minutes.

3. 3

   Drain and absorb water.

4. 4

   Make stuffing with chicken or ham, bread-crumbs, chopped onion hearts, butter, salt, and pepper.

5. 5

   Fill onions, place in a baking-pan with water, and bake.

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, 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 rubbed smoothly with a table-spoon- ful of flour, and a little salt and white pepper. Shake the pan constantly, and stir in by degrees half a pint of cream or new milk. Serve the onions on toasted bread, with the sauce poured over. Sufficient for four or five persons. One hour to boil the onions, quarter of an hour to stew them. 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 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, and simmer them until tender. Serve as hot as possible on toast, with the gravy poured round them. If liked, the gravy may be flavored with to- mato-sauce, or with a finely minced gherkin and a glass of claret. Time to stew the onions, about an hour and a half. Onions, Stuffed. — The Spanish cr large-sized onions are best. Peel the onions, and from the stalk end take out the centre of the onion. Cook ten minutes in salted water. Then lay the onions, opening down, upon a clean cloth to absorb the water. Make a stuffing of two parts of chopped chicken or ham to one of bread-crumbs. Chop fine the onion hearts that have been removed and add to them the other stuffing, also one table-spoonful of melted butter. Salt and pepper to taste. Moisten with a little chicken stock

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