Spanish Onions a la Grecque

Ingredients

• Very large Spanish onions
• butter
• salt
• pepper

Method

1. 1

   Peel onions, cut off pointed ends, place in a dish with butter, salt, and pepper.

2. 2

   Cover and bake for not less than 3 hours.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 49. The excerpt below is the record exactly as published.

Spanish Onions (a la Grecque)— Peel off the very outer skins and cut off the pointed ends; put the onions in a deep dish, and put a piece of butter and a little salt and pepper on the place where the point has been cut off, cover with a plate or dish, and let them bake for not less than 3 hours. They will throw out a delicious gravy. Peas and Carrots— Take 5 or 6 good-sized carrots, scrape, cut into small dice and soak for 1 hour in cold water, then boil for 1^ hours in three times enough water to cover them, with salt to season well. When thoroughly cooked, drain off the water and add 1 can of peas, well drained, and 1 cup of milk, and place 106 White Ribbon Cook Book, on the stove again. Mix a heaping teaspoonful flour with a good heaping teaspoonful butter, and add when the milk boils up. Cook for a few moments, adding salt to taste, and a good shake of pepper. Onions (Stuffed) — Very large Spanish onions

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