Stuffed Onions
From The Chicago Record cook book (1896).
A historical recipe
The Chicago Record cook book, by Chesbrough, Mary Mott, [from old catalog] ed (1896).
United States
Known as an American 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.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- 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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- Boil fine white onions in slightly salted water for one hour, changing the wat3r three times.
- Lift them out onto a cloth and scoop out a portion from the center.
- Fill the cavity with a dressing of two tablespoons bread crumbs, one large teaspoon grated cheese, one teaspoon catchup, a little cream, salt and pepper.
- Mash a little of the onion 'with these.
- Wrap each onion in a piece of buttered tissue paper and twist the paper securely at the ends.
- Bake in a buttered pan in a moderate oven nearly an hour more.
- Remove paper, put into a deep dish, sprinkle a little salt and pepper over and 'pour melted butter over the tops.
Plating
Cookware for this recipe
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Saucepan
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Baking dish
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Grater