Pour round some brown sauce and serve. Continue reading
Stuffed Onions
Pour round some brown sauce and serve.
Category: Onions
Baked Onion Dumplings
Skin and partly boil 3 large onions in a little water
Skin and partly boil 3 large onions in a little water Continue reading
Scalloped Onions
Cook the onions tender in two waters
Cook the onions tender in two waters Continue reading
Savory Onions
From 1913:
After you have boiled peeled young onions until tender, drain them and pour over them a cupful of good stock, and simmer in this for ten minutes. Take out the onions with a split spoon and keep them hot while you thicken the gravy with a tablespoon of browned flour rubbed to a paste with the same amount of butter. Stir until smooth and thick, add a… Continue reading
Custard Onions
From 1913:
Cook the young onions after peeling them. When tender, lay in a pudding dish, and pour over them a white sauce to which you have added one or two well beaten eggs. Season with pepper and salt before turning on the onions, and bake until the custard sauce is set… Continue reading
Baked Young Onions
From 1913:
Peel the onions, cook for ten minutes in boiling salted water, drain, and place in a buttered pudding dish. Sprinkle with pepper and salt and pour over them a white sauce made as directed in recipe for creamed carrots. Strew fine crumbs over the top and bake covered for twenty minutes. Uncover and brown and serve in the dish in which onions were cooked… Continue reading