To Saute Onions

Ingredients

• To a pint of sliced onions allow three tablespoonfuls of clarified butter
• allow three tablespoonfuls of clarified butter

Method

1. 1

   Remove the dry skins from the onion, and slice the onion in thin slices crosswise.

2. 2

   To a pint of sliced onions allow three tablespoonfuls of clarified butter.

3. 3

   Put the butter in a spider over the fire, and when sufficiently hot add the onions.

4. 4

   As soon as the onions in the lower layer become brown lift them with a limber knife from the bottom of the spider, and let those not brown take their place.

5. 5

   After they are brown, if the onions are not cooked enough the spider can be covered, shoved to a cooler part of the range, and the cooking be continued a few minutes longer.

6. 6

   Serve on a warm platter, or as a garnish to beefsteak or pork chops.

Nutrition per serving

As published

This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 65. The excerpt below is the record exactly as published.

To Saute Onions. — Remove the dry skins from the 148 The Art of Cookery. onion, and slice the onion in thin sHces crosswise. To a pint of sliced onions allow three tablespoonfuls of clarified butter

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