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Bermuda Onions Boiled

Boiled onions served with hot butter or Dutch sauce.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Onion and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 42,912 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Bermuda Onions Boiled

Ingredients

Directions

Prepare

  1. Peel the onions carefully without breaking them apart.

Cook

  1. Boil the onions in salted boiling water until tender.

  2. Drain the onions as soon as they are done.

Serve

  1. Pour enough hot drawn butter or Dutch sauce over the onions to nearly cover them.

  2. Serve immediately.

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 + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Bermuda onions
Form the main body of the dish, turning tender and sweet when boiled.
Hot drawn butter or dutch sauce
Adds richness and moisture to the cooked onions.

The step that matters

Drain the onions as soon as they are done. Onions left in hot water keep cooking and become soft and waterlogged, losing texture and flavor. Draining promptly keeps them tender but intact.

“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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