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Onions, Spanish, Baked

Baked Spanish onions are boiled, wrapped in paper, baked, and served with butter, pepper, salt, or brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Onions, Spanish, Baked

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Parboil

  1. Put the onions, with their skins on, into a saucepan of boiling water slightly salted.

  2. Boil quickly for 1 hour.

  3. Remove the onions, wipe them thoroughly, and wrap each one in a piece of paper.

Bake and serve

  1. Bake in a 350°F (175°C) oven for 2 hours, or longer if the onions are very large.

  2. Serve in their skins with cold butter and a seasoning of pepper and salt, or peel and pour brown gravy over them.

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

What each ingredient does

Spanish onions
Become soft and sweet as they cook slowly, forming the whole body of the dish.

The step that matters

Boiling the onions before baking. Boiling first softens the onions through their layers, so the slow oven bake cooks them evenly to the centre rather than leaving them firm inside while the outside overcooks.

“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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