Fried Onions
A historical recipe from French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885).
A historical recipe
French Dishes for American Tables, by Caron, Pierre, active 1886-1899 (1885). Project Gutenberg eBook #45348.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
- a pinch of salt
- eight medium-sized onions
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- 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 eight medium-sized onions, cut them in slices across the top, roll them in flour, fry them in hot lard, drain, and serve.
- 382.
- Onions Glacés.
- Peel a dozen small onions, color them lightly in a frying-pan on the fire with a little lard.
- Then put them in a saucepan with half a pint of consommé (stock, Art.
- 1), a pinch of salt, pepper, and nutmeg.
- Simmer very gently until the consommé is reduced three quarters, then pour it on a dish, your onions placed on top, and serve.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Vegetable peeler
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Colander