Baked Onions
Ingredients
Directions
Prepare and boil
Wash large onions.
Boil onions for an hour with skins on in slightly salted water; ensure water is boiling when onions are added.
Change the water once or twice during the hour.
Remove onions and lay them on a cloth to drain moisture.
Wrap and bake
Roll each onion in a round piece of buttered tissue paper, twisting the top to keep it closed.
Bake the wrapped onions in a moderate oven for nearly an hour.
When cooked tender, remove the skin and brown the onions by basting with butter.
Season with pepper and salt, and pour melted butter over them.
Cook in milk
Cut a slice from both ends of the onions and skin them.
Lay peeled onions in cold water for at least half an hour.
Cover onions with boiling water and milk; cook fifteen or twenty minutes.
Change the water, add a little milk, and boil until tender.
Drain onions.
Season with rich milk or cream, butter, salt, and pepper, and let the whole simmer on the back of the stove before serving.
Never cook in an iron pot.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 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.
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.
Explore the science
What each ingredient does
- Onions (in the method)
- Form the main body of the dish, becoming soft and sweet as they cook slowly.
- Butter (in the method)
- Adds richness and, when basted on, promotes browning on the onion surface.
- Milk (in the method)
- Adds creaminess and mild sweetness as the onions simmer and tenderize.
The step that matters
Boil the onions with skins on, in boiling water. Adding onions to water that is not yet boiling lets them soak up water slowly and cook unevenly. Keeping the skins on protects the layers so they hold their shape and stay moist.
“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.
More baked onions recipes
You might also like
Tomato Soup526 recipes
Brown Bread461 recipes
Mutton Broth292 recipes
Yorkshire Pudding264 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.