Onions Stewed in Wine
A historical recipe from Domestic French Cookery, 4th ed., by Sulpice Barué (1836).
A historical recipe
Domestic French Cookery, 4th ed., by Sulpice Barué (1836). Project Gutenberg eBook #34837.
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 bunch of sweet herbs
- a pint of red wine
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
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- Boil twenty or thirty onions a quarter of an hour with a bunch of sweet herbs, some salt, a few cloves, and a laurel leaf.
- Then take out the onions, and put them into a stew-pan with some salt, a piece of butter rolled in flour, and a pint of red wine.
- Stew them another quarter of an hour, and serve them up garnished with pieces of toast dipped in the sauce.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife