Boiled Onions, Onion Sauce
Ingredients
Directions
Skin the onions.
Put them into a saucepan and cover with boiling water.
Cover the pan with a lid and let them stew gently until tender but not broken.
Check doneness by piercing with a skewer; they are done when it goes through easily.
Lift them out carefully and drain.
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.
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