White Onion Garnish
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 20 large button onions
- a quart of boiling water
- a teaspoonful of salt
- Cut
- a quart stewpan
- 13 pint of water
- a teaspoonful of sugar
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
Chef Wood
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- Choose 20 large button onions ;
- Cut a thin slice off both extremities ;
- Blanch, in a quart of boiling water, for ten minutes ;
- Drain, and cool ;
- peel off the yellow and the first white skins ;
- Put the onions in a quart stewpan, with : 13 pint of water, a teaspoonful of salt, say 4 0z., a teaspoonful of sugar, say 4 02.
- ;
- I 2 Boil very gently till cooked, which you can ascertain by trying them with the trussing needle ;
- Drain, and put the onions in the fricassee, five minutes before serving.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board
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Vegetable peeler
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Colander