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Stuffed Onions

Stuffed onions boiled, filled with breadcrumbs, cheese, cream, and onion vegetables, baked, and served with melted butter.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 10 ingredients
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Why it works: Bread and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 27,232 recipes. Both carry delta-decalactone, which smells sweet, creamy. The science ↓

Stuffed Onions

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. Boil the white onions in slightly salted water for one hour, changing the water twice.

  2. Lift them out and scoop out a portion from the center.

Stuff and wrap

  1. Fill the cavity with the bread crumbs, grated cheese, a little cream, salt, pepper, and the vegetables from the scooped-out onion.

  2. Wrap each onion in a piece of buttered tissue paper and twist the ends securely.

Bake and serve

  1. Bake in a buttered pan at 350°F (175°C) for nearly one hour.

  2. Remove the paper, place in a deep dish, sprinkle with salt and pepper, and pour over melted butter.

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

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

  2. Bread + cheesetop 7% of all pairs
    Smell alikemoderate
    Cooked together2,130 recipes

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

  3. Cream + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

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

  4. Cheese + buttertop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

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

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

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

What each ingredient does

White onions
Form the edible shell that holds the stuffing and softens as it cooks.
Bread crumbs
Absorb the cream and add body to the stuffing.
Grated cheese
Melts into the stuffing, adding richness and savory flavor.
Cream
Moistens the stuffing so it stays tender rather than dry.
Vegetables from the scooped-out onion
Add onion flavor and texture to the filling, using the removed centre.

The step that matters

Boiling the onions in changed water. Boiling softens the onions and mellows their sharp sulfur compounds, so they can be scooped without tearing and the finished onion tastes milder.

Swap the onion

How well each one fits the dish's main ingredients (bread, cheese, cream, pepper, butter):

  1. Potatofits about as well
  2. Capsicumfits about as well
  3. Onionthe original
  4. Tomatofits about as well

Fit is the average pairing score against bread, cheese, cream, pepper, butter. 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.

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