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Onions, Spanish, Baked

Baked Spanish onions served in skins with butter, pepper, salt, or brown gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Onions, Spanish, Baked

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.

Boil

  1. Put the onions, with their skins on, into a saucepan of boiling water slightly salted.

  2. Boil quickly for 1 hour.

Bake and serve

  1. Remove the onions, wipe them thoroughly, and wrap each one in a piece of paper.

  2. Bake in a moderate oven at 350°F (175°C) for 2 hours, or longer if the onions are very large.

  3. Serve in their skins with cold butter and a seasoning of pepper and salt, or peel and pour brown gravy over them.

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

What each ingredient does

Spanish onions
Become soft and sweet as they cook slowly, forming the dish's main body.

The step that matters

Boiling the onions before baking. Boiling the whole onions in their skins first softens them through so they cook evenly during the long, slow bake. Skipping or shortening this step can leave the centres firm.

“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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