Oignons glacés (glazed onions)

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905

Source: Common-sense cookery for English households : with twenty menus worked out in detail
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

small onions of the size used for pickling ↝ Onions, raw [Vegetables and Vegetable Products]
butter or clarified dripping ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]
sugar ↝ Sugar, NFS [Sugars and honey]
broth ↝ Soup, broth [Soups, broth-based]

Instructions (9)

Put the onions into a stew-pan with enough butter or clarified dripping to fry them without burning.
Dust them over with salt and sugar.
Move them about over a good fire to colour them.
Put them into a sauté-pan.
Moisten them with enough broth to cover them.
Roll them about in this over a quick fire.
As the broth reduces it will form a glaze.
Baste the onions with this to glaze them evenly.
When that has been done they are ready.

Original Text

Oignons glacés (glazed onions) small onions of the size used for pickling should be chosen. Put them into a stew-pan with enough butter or clarified dripping to fry them without burning, dust them over with salt and sugar, move them about over a good fire to colour them, then put them into a sauté-pan, moisten them with enough broth to cover them, roll them about in this over a quick fire, and as the broth reduces it will form a glaze; baste the onions with this to glaze them evenly, and when that has been done they are ready.

Notes

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