Baked Onions
Product Description
This recipe is taken directly from the book, "Common Sense in the Household: A Manual of Practical Housewifery" by Marion Harland. Published in Toronto by Rose Publishing Company, circa 1900.
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Baked Onions.
The large Spanish or Bermuda onions are the only kinds which are usually baked. Wash clean, but do not remove the skins. Boil an hour - the water should be boiling when they are put in, and slightly salt. Change it twice during this time, always replenishing with more, boiling-hot. Turn off the water, take the onions out and lay upon a cloth, that all the moisture may be absorbed or evaporate. Roll each in a round piece of buttered tissue-paper, twisting it at the top to keep it closed, and bake in a slow oven nearly an hour. When tender all through, peel them, put them into a deep dish, and brown slightly, basting with butter freely. This will take perhaps a quarter of an hour more. Serve in a vegetable dish, and pour over the melted butter, when you have sprinkled with pepper and salt.
-----------
Baked Onions.
The large Spanish or Bermuda onions are the only kinds which are usually baked. Wash clean, but do not remove the skins. Boil an hour - the water should be boiling when they are put in, and slightly salt. Change it twice during this time, always replenishing with more, boiling-hot. Turn off the water, take the onions out and lay upon a cloth, that all the moisture may be absorbed or evaporate. Roll each in a round piece of buttered tissue-paper, twisting it at the top to keep it closed, and bake in a slow oven nearly an hour. When tender all through, peel them, put them into a deep dish, and brown slightly, basting with butter freely. This will take perhaps a quarter of an hour more. Serve in a vegetable dish, and pour over the melted butter, when you have sprinkled with pepper and salt.
