Onions à la Lyonnaise

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (9)
  1. Cut six large onions into halves, remove the ends of these, and slice them up.
  2. Heat half a pint of salad oil in a deep sautapan over the fire.
  3. Fry the onions in it of a light-brown colour, carefully stirring them with the end of an iron skewer to avoid breaking the slices.
  4. When the onions are done, drain them upon a sieve.
  5. Put them into a small stewpan with the juice of a lemon, a little mignonette pepper and a piece of glaze about the size of a walnut.
  6. Set them on a slow fire to simmer gently for a quarter of an hour.
  7. Add some finished Espagnole sauce in sufficient quantity for the purpose.
  8. Boil the whole together.
  9. Pour it round the ducks and serve.
Original Text
THESE should be braized as in the former cases, and when dished up garnished with the following preparation:— Cut six large onions into halves, remove the ends of these, and slice them up. Meanwhile, heat half a pint of salad oil in a deep sautapan over the fire; fry the onions in it of a light-brown colour, carefully stirring them with the end of an iron skewer to avoid breaking the slices. When the onions are done, drain them upon a sieve, and afterwards put them into a small stewpan with the juice of a lemon, a little mignonette pepper and a piece of glaze about the size of a walnut, and set them on a slow fire to simmer gently for a quarter of an hour; add some finished Espagnole sauce in sufficient quantity for the purpose, boil the whole together, pour it round the ducks and serve. This dish is sometimes designated à la Lyonnaise.
Notes
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