Stewed Onions
Ingredients
Directions
Prepare
Trim tops, tails, and skins of onions, lay them in cold water for at least half an hour, then transfer to a saucepan with enough hot water to cover them.
If the onions are strong and large, boil them in three waters, discarding the first and second, and keeping a little of the third to mix with the milk.
Make the stew
When the onions are half done, discard all the water except about a teacupful.
Add a like quantity of milk, a great spoonful of butter, pepper, and salt to taste, and stew.
Gently cook until tender, then transfer to a deep dish.
Nutrition, whole recipe (rough)
Counts 3 of 4 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 3 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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 body of the dish, becoming soft and sweet as they cook gently.
- Milk (in the method)
- Adds moisture and richness, forming a creamy sauce with the onion liquid.
- Butter (in the method)
- Adds fat and richness, carrying flavor and giving the sauce a smooth finish.
The step that matters
Discarding the water when the onions are half done. Pouring off most of the cooking water removes bitter, strong-tasting liquid from the onions. Keeping a little liquid retains some flavor and helps form the sauce when milk is added.
“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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