Skip to main content
Main

Omons Stuffed with Pecan Nuts

Omons stuffed with a mixture of chopped onions, pecan nuts, bread crumbs, butter, salt, pepper, parsley, and egg yolk, baked until brown.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Omons Stuffed with Pecan Nuts

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 boil them whole until tender.

  2. Once cooled, cut out the center of each onion from the root end, leaving the shell intact.

  3. Chop the removed onion and the pecan nuts.

Stuff and bake

  1. In a bowl, mix the chopped onion, nuts, bread crumbs, butter, salt, pepper, parsley, and egg yolk.

  2. Stuff the onion shells with the mixture.

  3. Bake in a moderate oven at 350°F (175°C) until brown.

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. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

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

  4. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  5. Bread + eggtop 13% of all pairs
    Smell alikemoderate
    Cooked together22,662 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

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

What each ingredient does

Spanish onions
Form the edible shell and provide the main body and mild sweetness of the dish.
Pecan nuts
Add richness and a crunchy texture to the chopped filling.
Dry bread crumbs
Absorb moisture and bind the filling so it holds its shape when stuffed.
Butter
Adds fat for moistness and flavor, and helps the filling brown in the oven.
Beaten egg yolk
Binds the filling together and adds richness as it sets during baking.

The step that matters

Cutting out the onion centers. Cutting too close to the shell can tear or thin it, so it may split or leak during baking. Leaving a sturdy wall keeps the stuffing contained while the onion softens and holds its shape.

Swap the nuts

How well each one fits the dish's main ingredients (onion, bread, butter, pepper, parsley, egg, sauce):

  1. Beansfits better
  2. Chestnutfits better
  3. Chickpeafits better
  4. Nutsthe original

Fit is the average pairing score against onion, bread, butter, pepper, parsley, egg, sauce. Candidates are from the same food group and used in at least 100 recipes.

“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.

You might also like

Brown BreadBrown Bread461 recipesWhite BreadWhite Bread80 recipesBread OmeletteBread Omelette60 recipesOatmeal BreadOatmeal Bread51 recipes