Known as a British recipe, with similar versions prepared across other nations.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in United Kingdom: that says where the book was made, not where the dish comes from.
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
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Ingredients.
— Spanish onions, white sauce (see Sauces, No.
223), salt and pepper.
Method.
— Peel the onions, put them into cold water, bring to the boilr and strain.
Have ready a saucepan of boiling water, add to it a teaspoonful of salt, put in the onions, and boil gently from i| to 2 hours, according to size.
Or they may be steamed, in which case about £ an hour longer must be allowed.
United Kingdom
Saucepan
Steamer
Vegetable peeler
Sieve