Onions au Gratin

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (12)

onions ↝ Onions, raw [Vegetables and Vegetable Products]
milk ↝ Milk, NFS [Milk, reduced fat]
water ↝ Water, tap [Tap water]
a spoonful or two of cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, white [Spices and Herbs]
a little cayenne ↝ Peppers, raw, NFS [Other vegetables and combinations]
bread-crumbs ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
grated cheese ↝ Cheese, tilsit [Dairy and Egg Products]
a few drops of liquefied butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

for second version

cold cooked onions ↝ Onions, raw [Vegetables and Vegetable Products]
peeled and sliced tomatoes ↝ Tomatoes, raw [Tomatoes]

Instructions (10)

Blanch the onions.
Finish cooking the blanched onions in milk and water until tender enough to sieve or mash.
Mix the cooked onions with a little of the cooking liquid, a spoonful or two of cream, and a seasoning of salt, white pepper, and a little cayenne.
Pour this purée into a well-buttered piedish or shells, previously dusted with breadcrumbs, grated cheese, and seasoning.
Cover the top with crumbs, cheese, and seasoning.
Add a few drops of liquefied butter.
Set in the oven for a few minutes until the top colors nicely.

Another form of this dish

Slice down some cold cooked onions (they should be rather undercooked).
Arrange the sliced onions alternately with peeled and sliced tomatoes in a prepared dish.
Finish off as in the previous recipe.

Original Text · last edited 4 days ago

— au gratin.—Blanch the onions as above, then finish cooking them in milk and water till tender enough to sieve (or if preferred to mash), mix them with a little of the liquid they were cooked in, a spoonful or two of cream, and a seasoning of salt, white pepper, and a little cayenne; pour this purée into a well buttered piedish (or shells, as you please) previously dusted with breadcrumbs, grated cheese, and seasoning, cover the top with the crumbs, cheese, seasoning, and a few drops of liquefied butter, and set in the oven for a few minutes till the top colours nicely. Another form of this dish is to slice down some cold cooked onions (they should be rather undercooked) and arrange them alternately with peeled and sliced tomatoes, in a dish prepared as before, and finish off as in the previous recipe.

Notes

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