Stuffed Onions

Ingredients

• 8 or 10 medium-sized onions
• a pinch of cayenne pepper
• a pinch of sugar
• season with salt
• season with pepper
• slices of bacon
• moisten with stock
• a few tablespoonsful of Espagnole sauce

Method

1. 1

   Choose onions of the same size, peel and blanch for 10 minutes.

2. 2

   Drain and take out the centre with a column cutter, fill with veal stuffing seasoned with fine herbs and cayenne.

3. 3

   Place in a saucepan, season with salt, pepper, and sugar.

4. 4

   Cover with bacon, moisten with stock, and simmer until cooked.

5. 5

   Skim fat, reduce stock with sherry or Madeira, add Espagnole sauce, and pour over the dressed onions.

Nutrition per serving

As published

This recipe was extracted from How to cook vegetables (1911) by Charles Herman Senn, page 61. The excerpt below is the record exactly as published.

Stuffed Onions. Choose onions of the same size, peel and blanch for io minutes. Then drain and take out the centre by means of a column cutter, and fill with a veal stuffing seasoned with fine herbs and a pinch of cayenne pepper. Place the onions thus stuffed in a vegetable saucepan, season with salt and pepper, a pinch of sugar. Cover the onions with slices of bacon, moisten with stock, and let simmer until quite cooked. Skim the fat from the stock, reduce with a little sherry or Madere, and add a few tablespoonsful of Espagnole sauce. Pour this sauce over the onions, previously dressed in a vegetable dish, and send to table. Stuffed Baked Onions. Peel and blanch 3 or 4 large onions, and boil them in salted water or stock till tender ; drain them and scoop out as much of the inside as possible with- out breaking the outer skin. Chop the extracted portion finely, mix this in a basin with 1 or 2 eggs (according to the size of the onions used), a dinner- roll freed from crust and previously soaked in milk, and about an ounce of butter. Some pieces of ham or tongue, if handy, may be chopped small and added. Stuff the onions with this, place them in a greased baking-tin or saute-pan, and bake in a quick oven. Dish up, pour over some well-reduced brown sauce, and serve hot. Braised Spanish Onion. 4 Spanish onions, 2 sheep’s kidneys, about a pint ot brown gravy, salt and pepper. Wipe and skin the kidneys, cut them into small pieces, and season with salt and pepper. Peel the ONIONS. 127 onions, scoop out the centre (ij inches across), fill with the kidney. Carefully place them in a saucepan, pour over the brown gravy, and simmer slowly for about 2 hours. Place on a hot dish, pour over the gravy, and serve hot. Stuffed Onions as Garniture. Peel 8 or 10 medium-sized onions, parboil them in salted water with a small piece of butter. Drain on a cloth and cool. Carefully scoop out the centre part of each onion, and chop very fine, with about half its quantity of mushrooms. Put it in a stew-pan with a handful of breadcrumbs, season with pepper

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