Garnish of Glazed Onions

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (4)
Instructions (9)
  1. Peel eighteen onions of a similar size with a small vegetable-cutter.
  2. Scoop out the heads of their roots—perforating the onions through—and extracting the centre from each.
  3. Boil them from three to five minutes in water.
  4. Drain them on a napkin.
  5. Place them in a saute-pan well buttered.
  6. Add a little sugar and sufficient broth to cover the onions.
  7. Set them on the stove to boil.
  8. Remove them to a slow fire, or place them in the oven, to simmer gently down to a glaze.
  9. Take care to turn the onions over in their glaze occasionally, so that they may become equally coloured.
Original Text
GARNISH OF GLAZED ONIONS. PEEL eighteen onions of a similar size with a small vegetable-cutter, scoop out the heads of their roots—perforating the onions through—and extracting the centre from each; boil them from three to five minutes in water, drain them on a napkin, and then place them in a sauta-pan well buttered, add a little sugar, and sufficient broth to cover the onions; set them on the stove to boil, and afterwards remove them to a slow fire, or place them in the oven, to simmer gently down to a glaze. Take care to turn the onions over in their glaze occasionally, so that they may become equally coloured.
Notes
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