Boiled Onions

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

For the sauce

take the onions, peel them, and boil them in a great deal of water; shift your water, then let them boil about two hours ↝ Onions, raw [Vegetables and Vegetable Products]
put them into a saucepan, just shake a little flour over them ↝ Flour, 00 [Cereal Grains and Pasta]
put in a little milk or cream ↝ Milk, NFS [Milk, reduced fat]
with a good piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For the sauce (quick version)

take your onions, peel them and cut them in thin slices, put them into milk and water, and when the water boils they will be done in twenty minutes ↝ Onions, raw [Vegetables and Vegetable Products]
shake in a little flour ↝ Flour, 00 [Cereal Grains and Pasta]
with a little cream if you have it ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
and a good piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (15)

Longer cooking method

Take the onions, peel them, and boil them in a great deal of water.
Shift your water, then let them boil about two hours.
Take them up and throw them into a cullender to drain.
With a knife chop them on a board.
Put them into a saucepan.
Just shake a little flour over them.
Put in a little milk or cream, with a good piece of butter.
Let them over the fire, and when the butter is melted they are enough.

Quick cooking method

Take your onions, peel them and cut them in thin slices.
Put them into milk and water.
When the water boils they will be done in twenty minutes.
Then throw them into a cullender to drain.
Chop them and put them into a sauce-pan.
Shake in a little flour, with a little cream if you have it, and a good piece of butter.
Stir all together over the fire till the butter is melted, and they will be very fine.

Original Text

To boiled ducks or rabbits, you must pour boiled onions over them, which do thus; take the onions, peel them, and boil them in a great deal of water; shift your water, then let them boil about two hours, take them up and throw them into a cullender to drain, then with a knife chop them on a board; put them into a saucepan, just shake a little flour over them; put in a little milk or cream, with a good piece of butter; let them over the fire, and when the butter is melted they are enough. But if you would have onion-sauce to half an hour, take your onions, peel them and cut them in thin slices, put them into milk and water, and when the water boils they will be done in twenty minutes, then throw them into a cullender to drain, and chop them and put them into a sauce-pan; shake in a little flour, with a little cream if you have it, and a good piece of butter; stir all together over the fire till the butter is melted, and they will be very fine. This sauce is very good with roast roasts, and it is the best way of boiling onions.

Notes

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