Fried Onions with Parmesan Cheese

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (10)
Instructions (8)
  1. Pare six large mild onions, and cut them into round slices of half an inch thick.
  2. Make a batter with flour, half a gill of cream, a little pepper, salt, and three eggs, beat up for ten minutes.
  3. Add a quarter of a pound of parmezan cheese grated fine and mixed well together to the batter.
  4. Add the onions to the batter.
  5. Have ready boiling lard.
  6. Take the slices of onions out of the batter with a fork singly, and fry them gently till done and of a nice brown colour.
  7. Drain them dry, and serve them up placed round each other.
  8. Serve melted butter with a little mustard in it in a sauce boat.
Original Text
Fried Onions with Parmezan Cheese. Pare six large mild onions, and cut them into round slices of half an inch thick. Then make a batter with flour, half a gill of cream, a little pepper, salt, and three eggs, beat up for ten minutes; after which add a quarter of a pound of parmezan cheese grated fine and mixed well together, to which add the onions. Have ready boiling lard; then take the slices of onions out of the batter with a fork singly, and fry them gently till done and of a nice brown colour. Drain them dry, and serve them up placed round each other. Melted butter with a little mustard in it to be served in a sauce boat. [153]
Notes
—