Roasted Onions

Ingredients

• very large Bermuda onions
• salt
• pepper
• mace
• a spoonful or two of cream
• four tablespoonfuls of cream or milk
• a little browned flour

Method

1. 1

   Wash and skin the onions, soak in cold water for an hour, then par-boil for half an hour.

2. 2

   Drain and extract the hearts carefully.

3. 3

   Chop the insides finely with cold fat pork or bacon, add bread crumbs, pepper, salt, mace, and cream to make a paste.

4. 4

   Stuff the onions, place in a dripping pan with a little hot water, and simmer in the oven for an hour, basting with melted butter.

5. 5

   Serve with gravy made from the dripping pan, lemon juice, cream or milk, and browned flour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 59. The excerpt below is the record exactly as published.

ROASTED ONIONS. Wash and skin very large Bermuda onions; lay in cold water an hour; par-boil in boiling water half an hour, drain, and while hot, extract the hearts, taking care not to break the outer layers. Chop the inside thus obtained very fine, with a little cold fat pork or bacon; add bread crumbs, pepper, salt and mace, and wet with a spoonful or two of cream; bind with a well beaten egg, and make into a smooth paste; stuff the onions with this, put into a dripping-pan with a very little hot water, and simmer in the oven for an hour, basting often with melted butter. When done, take the onions up carefully, and arrange the open ends uppermost, in a vegetable-dish; add the gravy in the dripping- pan, the juice of half a lemon, four tablespoonfuls of cream or milk, and a little browned flour

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