No. 3. Spanish Onions—Braised

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 12 days ago
Not a recipe
No
Ingredients (8)
Instructions (9)
  1. Choose a large-sized onion with a flat top.
  2. Just cover it with equal parts hot milk and water and let it boil about 10 minutes.
  3. Take off the outer skin and drain the onion.
  4. Line the bottom of a pan with fat bacon.
  5. Put in the onion and pour second stock almost half way up it.
  6. If it suits better use water with 2 tablespoonfuls of glaze instead of stock.
  7. Let it simmer but never boil for 2 or 3 hours, till tender.
  8. When you have taken out the onion skim the half-glaze and serve as sauce with it.
  9. Another version says, “Give just a glaze in the oven when fully done with a bit of fresh butter at top.”
Original Text
Onions. No. 3. Spanish Onions—Braised. Choose a large-sized onion with a flat top. Just cover it with equal parts hot milk and water and let it boil about 10 minutes, then take off the outer skin and drain the onion. Line the bottom of a pan with fat bacon, put in the onion and pour second stock almost half way up it. If it suits better use water with 2 tablespoonfuls of glaze instead of stock. Let it simmer but never boil for 2 or 3 hours, till tender. When you have taken out the onion skim the half-glaze and serve as sauce with it. Another version says, “Give just a glaze in the oven when fully done with a bit of fresh butter at top.”
Notes
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