Skip to main content
Main

Spanish Onions Curried

A dish of boiled Spanish onions flavored with curry powder and milk or butter or cream.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

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 onions and place them in boiling salted water.

  2. Boil uncovered until tender.

  3. Chop the onions in a colander to remove excess water.

  4. Transfer the onions to an enamelled saucepan.

Finish and serve

  1. Add milk, butter, or cream.

  2. Sprinkle with curry powder.

  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; they soften and turn sweet when boiled until tender.
Milk or butter or cream
Adds moisture and richness, coating the onions and softening the curry flavour.
Curry powder
Supplies the aroma and spiced flavour that defines the dish.

The step that matters

Chopping the onions in a colander. Draining off the excess water after boiling keeps the onions from diluting the milk, butter, or cream, so the sauce stays thick rather than watery.

“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.

You might also like

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes