Onions with Butter (Oignons au Beurre)
From The Swedish, French, American cook book, 1918
Serves 1
Can also be served around any kind of meat.
Presented as published in 1918. 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 The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 417. The excerpt below is the record exactly as published.
Onions with Butter ( Oignons au Beurre ) Select small white onions; peel; put on stove in water (sufficient to cover them) with little salt; cook — covered — until tender (from fifteen to twenty-five minutes, according to the size of the onions); drain the water off, pour over some good melted butter, sprinkle with chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.