1164. PORTUGAL ONIONS, A L'ESPAGNOLE.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Peel the onions, and stamp out the cores with a long vegetable-cutter about quarter of an inch in diameter
  2. Parboil them in water, for ten minutes, and then drain them upon a cloth
  3. Spread the bottom of a deep sautanpan with butter, place the onions in it
  4. Moisten with broth sufficient to just cover them, and set them to boil gently over a slow fire, occasionally turning them in their liquor
  5. When they are nearly done, add a dessert-spoonful of pounded sugar, boil them down quickly to a glaze
  6. When this is done, roll the onions in it, and dish them up in a close circle
  7. Pour a gravy-spoonful of purée of fresh tomatas, and an equal quantity of bright Espagnole sauce, into the remainder of the glaze
  8. Boil this together over the stove-fire, pour it round the onions, and serve
Original Text
1164. PORTUGAL ONIONS, A L'ESPAGNOLE. PEEL the onions, and stamp out the cores with a long vegetable-cutter about quarter of an inch in diameter; parboil them in water, for ten minutes, and then drain them upon a cloth. Spread the bottom of a deep sautanpan with butter, place the onions in it, moisten with broth sufficient to just cover them, and set them to boil gently over a slow fire, occasionally turning them in their liquor; when they are nearly done, add a dessert-spoonful of pounded sugar, boil them down quickly to a glaze, and when this is done, roll the onions in it, and dish them up in a close circle. Next, pour a gravy-spoonful of purée of fresh tomatas, and an equal quantity of bright Espagnole sauce, into the remainder of the glaze; boil this together over the stove-fire, pour it round the onions, and serve.
Notes
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