2. Spanish Onions. Cataldi’s “Oignons au Jus.”

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (9)

Onions ↝ Onions, raw [Vegetables and Vegetable Products]
thin slices of bacon ↝ Beef, bacon, cooked [Bacon]
a little sliced carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
a bouquet of thyme, bay-leaf, and parsley ↝ Thyme, fresh [Spices and Herbs]
bay-leaf ↝ Spices, bay leaf [Spices and Herbs]
parsley ↝ Parsley, raw [Not included in a food category]
a little mace ↝ Spices, mace, ground [Spices and Herbs]
2 cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
stock

Instructions (3)

Put them into a stewpan with some thin slices of bacon, a little sliced carrot and a bouquet of thyme, bay-leaf, and parsley, also a little mace and 2 cloves.
Brown them.
Add a little stock and let them simmer very gently 3 or 4 hours.

Original Text

Onions. No. 2. Spanish Onions. Cataldi’s “Oignons au Jus.”
Put them into a stewpan with some thin slices of bacon, a little sliced carrot and a bouquet of thyme, bay-leaf, and parsley, also a little mace and 2 cloves, brown them, add a little stock and let them simmer very gently 3 or 4 hours.

Notes

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