Onions Chopped, for Fine Herbs, Etc
Ingredients
Directions
Peel the onions and cut them in half.
Slice one half finely without detaching the pieces.
Slice it crosswise, then cut straight down to create uniform pieces.
To keep chopped onions, dip them in boiling water for 1 minute.
Immerse them in cold water, then drain on a towel and wring out moisture.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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