GARNISH OF BUTTON ONIONS FOR MATELOTTE

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (5)
Instructions (9)
  1. Peel a pint of small button onions.
  2. Boil them in water for five minutes.
  3. Drain them on a napkin.
  4. Place them in a small stewpan with some clarified butter and a little pounded sugar.
  5. Place the stewpan on a slow fire, and fry the onions of a light-brown colour, taking care to toss them up now and then that they may be equally coloured.
  6. When sufficiently coloured they will be nearly done.
  7. Place them on a sieve to allow the butter to drain.
  8. Put them in a small stewpan with a lump of sugar and a little consommé.
  9. Set them on the fire and boil them down to a glaze.
Original Text
GARNISH OF BUTTON ONIONS FOR MATELOTTE. PEEL a pint of small button onions, boil them in water for five minutes, drain them on a napkin, and afterwards place them in a small stewpan with some clarified butter and a little pounded sugar; then place the stewpan on a slow fire, and fry the onions of a light-brown colour, taking care to toss them up now and then that they may be equally coloured; when sufficiently coloured they will be nearly done. Then place them on a sieve to allow the butter to drain, and put them in a small stewpan with a lump of sugar and a little consommé; lastly, set them on the fire and boil them down to a glaze.
Notes
—