Stewed Spanish Onions

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Time
Cook: 130 min Total: 130 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (7)
For stewing
Instructions (6)
  1. Trim, peel, and parboil some nice Spanish onions for ten minutes in salted water; then dry them and halve them lengthwise.
  2. Put into a pan a slice of fat bacon, a bouquet, two or three cloves, some whole peppers, and a lump of loaf sugar.
  3. Cover well with good white or brown stock (according to what you want the onions for), bring this just to the boil, then let it simmer for about two hours.
  4. Now set the onions aside and keep them hot, meanwhile strain the liquor (if brown), remove all fat, and boil it up sharply till well reduced, then serve over and with the onions.
  5. If preferred the onion liquor may be, when reduced, added to any sauce to taste, which is then served with the onions, the name of the dish varying according to the sauce used.
  6. The first method is known as au jus.
Original Text · last edited 4 days ago
— stewed.—Trim, peel, and parboil some nice Spanish onions for ten minutes in salted water; then dry them and halve them lengthwise. Put into a pan a slice of fat bacon, a bouquet, two or three cloves, some whole peppers, and a lump of loaf sugar, cover well with good white or brown stock (according to what you want the onions for), bring this just to the boil, then let it simmer for about two hours. Now set the onions aside and keep them hot, meanwhile strain the liquor (if brown), remove all fat, and boil it up sharply till well reduced, then serve over and with the onions. If preferred the onion liquor may be, when reduced, added to any sauce to taste, which is then served with the onions, the name of the dish varying according to the sauce used. The first method is known as au jus.
Notes
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