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Roasted Onions

From an old cookbook · modernised transcription
By Norton, Caroline Trask · From a historical cookbook (Internet Archive) · 2 ingredients
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Roasted Onions

Ingredients

Directions

  1. Boil the onions for ten minutes, drain them care- fully and remove to a granite pan. Place a good- sized piece of butter on each one, put in a hot oven and cook till tender, baste with melted butter if nec- essary to prevent burning. Place on a hot dish and season with salt and pepper. Or use as a garnish.

  2. 160 ROCKY MOUNTAIN COOK BOOK.

Nutrition, whole recipe (rough)

6Calories
0 gProtein
0 gFat
2 gCarbs
What these numbers assume: 2 portions
IngredientPortion assumedkcal
Black Pepper1 tsp ground (2.3g)6
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Norton, Caroline Trask. 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. See the original page.

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