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Stewed Spanish Onions

Stewed Spanish onions simmered in broth until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Stewed Spanish Onions

Ingredients

Directions

Prepare

  1. Peel the onions, being careful not to cut too much from the tops or tails.

  2. Place the onions in a stewpan that can hold them without stacking.

Cook and serve

  1. Add the broth or gravy and simmer gently until the onions are tender.

  2. Serve the onions with the gravy poured around them.

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.

Explore the science

What each ingredient does

Spanish onions
Form the main body of the dish, becoming soft and sweet as they stew.
Broth or gravy
Provides the liquid that simmers the onions and moistens them as they soften.

The step that matters

Simmer gently until tender. Gentle heat softens the onions evenly without breaking them apart. Vigorous boiling can make the outer layers fall apart before the centers become tender.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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