Boiled Onions
A historical recipe from The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering, by Florence Kreisler Greenbaum (1919).
A historical recipe
The International Jewish Cook Book 1600 Recipes According to the Jewish Dietary Laws with the Rules for Kashering; the Favorite Recipes of America, Austria, Germany, Russia, France, Poland, Roumania, Etc., Etc., by Florence Kreisler Greenbaum (1919). Project Gutenberg eBook #12350.
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.
- 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.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Peel the onions and cut off the roots;
- drop each into cold water as soon as it is peeled.
- When all are ready, drain and put in a saucepan well covered with boiling water, adding a teaspoon of salt for every quart of water.
- Boil rapidly for ten minutes with the cover partly off;
- drain and return to the fire with fresh water.
- Simmer until tender;
- add pepper and butter and serve, or omit the butter and pepper and pour a cream sauce over the onions.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Vegetable peeler
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Colander