Boiled Onions
Ingredients
Directions
Peel the onions.
Place them in boiling water with salt.
Boil until tender.
Simmer to retain all the juices.
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
- Onions
- Provide the main body and sweetness as they soften and release their flavour into the cooking water.
The step that matters
Boiling until tender, then simmering. Onions cooked too hard break down unevenly and lose their shape, while gentle simmering keeps the cells intact and holds moisture in the flesh, so the onions stay juicy rather than waterlogged or dry.
“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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