Stuffed Onions
From A guide to modern cookery, 1909
Serves 4
Onions may also be garnished with a soufflé preparation of spinach, tomatoes, chicory, etc.
Presented as published in 1909. 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 A guide to modern cookery (1909) by A. Escoffier, page 375. The excerpt below is the record exactly as published.
STUFFED ONIONS Take some medium-sized, mild, Spanish onions; cut them at a point one-quarter of their height from the top, and parboil them thoroughly. Empty them, leaving only a wall one-third in. thick; chop up the withdrawn parts, and mix them with an equal quantity of Duxelles
Cook this with the app: pantry check, scaling, and the assistant.