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Onions

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France

Known as a French recipe, with similar versions prepared across other nations.

Ingredients 4 ingredients

  1. 4 small onions
  2. Rub
  3. Salt
  4. Water

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.

Method

  1. shall concentrate here on the small, whole, cooked, white onions which are so often called for as a vegetable garnish.
  2. When they are used in stews and fricassees it is generally advisable that they be cooked separately so you are sure they will be tender and retain their shape.
  3. One pound of small onions will serve 3 or 4 people if they constitute a principal vegetable dish.
  4. If they are used as a garnish or in a mixture with other vegetables, count on 3 or 4 small onions per person.
  5. The quickest, neatest, and least tearful way to peel small white onions is to drop them into a saucepan of rapidly boiling water and leave them for 5 to 10 seconds, just long enough for their skins to loosen.
  6. Drain.
  7. Run cold water over them.
  8. Trim off the top and bottom portions, removing only a little bit so as not to disturb the onion layers.
  9. Then slip off the outside skin and the first onion layer with your fingers.
  10. Pierce a cross in the root ends so that the onions will cook evenly without bursting.
  11. If the onions are old and very strongly flavored, or if for digestive reasons you wish to make them milder, drop them into boiling, salted water and boil slowly for 5 minutes before proceeding with a recipe.
  12. To remove onion flavor from your hands, wash them in cold water, rub them with salt, rinse again in cold water, then wash in soap and warm water.

Plating

Cookware for this recipe

  • Large pot
  • Saucepan
  • Vegetable peeler
  • Colander