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Spanish Onions Curried

A dish of boiled Spanish onions seasoned with curry powder and cooked in milk, butter, or cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Onion and milk are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 13,418 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Spanish Onions Curried

Ingredients

Directions

Prepare the onions

  1. Peel the Spanish onions.

  2. Boil the onions in salted water until tender.

  3. Chop the onions in a colander.

  4. Remove excess water.

Finish and serve

  1. Place the onions in an enamelled saucepan with milk, butter, or cream.

  2. Sprinkle curry powder over the onions.

  3. Boil for 5 minutes.

  4. Serve very hot.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Onion + milktop 20% of all pairs
    Smell alikemoderate
    Cooked together13,418 recipes

    Shared aroma: hexanal (green, grassy).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Spanish onions
Provide the main body of the dish, softening into a tender, sweet base.
Milk, butter, or cream
Adds richness and moisture, turning the onions into a creamy sauce.
Curry powder
Supplies the spiced aroma and flavour that defines the dish.

The step that matters

Remove excess water. Water left in the chopped onions dilutes the dairy and curry powder, so the sauce stays thin and loose instead of clinging to the onions.

“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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