Baked Onions
A historical recipe from Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897).
A historical recipe
Practical vegetarian cookery, by Kate Buffington Davis, Constance Wachtmeister (1897). Project Gutenberg eBook #69812.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 1 ingredient
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Bermuda, or large Spanish, onions are the best for baking, although the ordinary white onion will do;
- set them without peeling in a large pan of salted water, to which add one cupful of milk;
- boil until tender;
- drain and remove skins, put in baking pan;
- sprinkle with salt and pepper;
- add a very little of the water they were boiled in, and set in oven to brown.
- Pour melted butter over them and serve.
Plating
Cookware for this recipe
-
Saucepan
-
Vegetable peeler
-
Colander