Stewed Spanish Onions

Ingredients

• half a dozen Spanish onions
• half an ounce of butter
• half a tea-spoonful of powdered sugar

Method

1. 1

   Peel and trim onions, blanch in boiling water.

2. 2

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

3. 3

   Simmer until lightly browned, cover with gravy, and serve on toast.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1019. The excerpt below is the record exactly as published.

sized Spanish onions, and boil them gently for five or six minutes in a little salt and water. Drain them on a sieve, and throw them into cold water for an hour. Put them into a saucepan with plenty of cold water, and let them simmer gently until they are tender quite through, without being broken. Serve on a hot dish, with a little melted butter poured over them. Time, medium-sized Spanish onions, an hour and a half to boil. Probable cost, 1 Id. each. Sufficient for five or six persons. Onions, Sliced and Pried. — Onions, cut into thin slices, fried in a little hot butter until they are browned, without being burnt, then mixed with flour, and afterwards pressed through a fine sieve, are excellent for flavour- ing and colouring brown soups and sauces. Onions, Spanish, and Beet-root, to Pickle. — Take equal quantities of Spanish onions and beet-root. Slice the onions, and lay them in brine for twenty-four hours, then drain them well. Wash the beet-root gently ; if the skin or fibres are broken the colour will be spoilt. Boil it for an hour, and leave it also unto, the next day. Peel the roots, and cut them into slices. Place alternate layers of beet-root and onion in wide-mouthed earthen jars, poui- over them vinegar which has been boiled with spices and allowed to cool. Cover with bladder, and store for use. Two or three drops of cochineal will improve the colour of this pickle, and will not harm it. Beet-root, time to boU, one hour. Onions, Spanish, Baked. — Wash and trim, without peeling, half a dozen Spanish onions of medium size. Put them into a sauce- pan, cover them with water slightly salted, and let them simmer very gently for about an hour. Take them up, drain them, wrap each onion in a separate piece of paper, put them into a moderate oven, and let them remain until quite tender. Before dishing them, remove the skins, sprinkle a little pepper and salt over them, and pour half a pint of good gravy into the dish with them. Time to bake, about an hour and a half. Probable cost, 8d. Sufficient for five or six persons. Onions, Spanish, Pickled. — Take some moderate-sized and perfectly sound Spanish onions, cut them in slices, and put them for twenty-four hours in a brine sufficiently strong to float an egg. Drain them well, lay them in wide-mouthed earthen jars, and put a shced capsicum, four cloves, and an ounce of whole pepper with every three onions. Nearly fill the jar with vinegar, place the lid on it, and set it in a large pan of cold water. Place this upon the fire, and simmer gently until the onions are soft. Add a little more vinegar, if required ; cover the jars closely, and store the pickle in a cool, dry place. Time, an hour and a half to simmer. Probable cost of onions, l^d. each. Onions, Stewed. — Peel and trim half a dozen Spanish onions of medium size, but be careful not to cut the tops too short, or the bulb will fall to pieces whilst stewing. Blanch them in boiling water for a minute or two, then diain 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 hall an ounce of butter, mixed smoothly with half a tea-spoon- ful of powdered suga

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