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Spanish Onions Stuffed with Kidney

Onions are stuffed with chopped kidney and onion centers, then baked with stock.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Onion and veal are a kitchen classic. They rank in the top 17% of all ingredient pairs, and cooks put them together in 6,841 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Spanish Onions Stuffed with Kidney

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.

Prepare the onions

  1. Peel the onions and remove the centers.

  2. Parboil the onions in salted water for 10 minutes.

Fill and bake

  1. Chop the kidney and the onion centers, then mix them with seasoning.

  2. Fill the onion cups with the mixture.

  3. Place the filled onions in a baking pan and add a little stock.

  4. Bake in a moderate oven at 350°F (175°C) until the onions are tender.

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 + vealtop 17% of all pairs
    Smell alikelow
    Cooked together6,841 recipes

    Shared aroma: 2,4-decadienal (seaweed).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Onions
Form the edible cups that hold the filling and soften as they bake.
Kidney
Provides the savory meaty filling that the onion cups hold.
Stock
Adds moisture to the baking pan so the filling and onions stay juicy.

The step that matters

Parboil the onions before filling. Parboiling softens the onion layers so they become tender during baking and can be shaped into cups without tearing. Skipping or shortening this step can leave the onions firm and the cups prone to breaking.

“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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