Skip to main content

Braised Stuffed Onions

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 9 ingredients
Jump to recipe ↓

Why it works: Beef and pork match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 5,690 recipes. Both carry 12-methyltridecanal, which smells tallowy, beefy. The science ↓

Braised Stuffed Onions

Oven, in the book's wordsA slow oven

Ingredients

Directions

The book says “a slow oven”. The 300°F (150°C) in the steps is the modern equivalent, not the book's own figure.

  1. Peel the onions and scoop out the center to create a large cavity.

  2. Blanch the onions in salted water, then drain in a colander.

  3. Prepare a filling with equal parts cooked beef, raw veal, and fat fresh pork.

  4. Season the filling with salt and paprika, then bind with egg yolks.

  5. Stuff the onions with the filling.

  6. Arrange the stuffed onions side by side in a buttered sauté pan.

  7. Cover and braise in a slow oven at 300°F (150°C) for 40 minutes.

  8. Serve as an entrée or use for garnishing other dishes.

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. Beef + porktop 1% of all pairs
    Smell alikestrong
    Cooked together5,690 recipes

    Shared aroma: 12-methyltridecanal (tallowy, beefy).

  2. Onion + beeftop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  3. Onion + porktop 10% of all pairs
    Smell alikemoderate
    Cooked together18,214 recipes

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

  4. Veal + porktop 11% of all pairs
    Smell alikemoderate
    Cooked together4,930 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  5. Beef + vealtop 11% of all pairs
    Smell alikemoderate
    Cooked together3,784 recipes

    Shared aroma: 2,6-nonadienal (cucumber, green).

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

Swap the onion

How well each one fits the dish's main ingredients (beef, veal, pork, egg, butter):

  1. Potatofits better
  2. Onionthe original
  3. Asparagusfits about as well
  4. Chivefits about as well

Fit is the average pairing score against beef, veal, pork, egg, butter. Candidates are from the same food group and used in at least 100 recipes.

You might also like

Beef, Mutton, or Veal BrothBeef, Mutton, or Veal Broth6 recipesRoast BeefRoast Beef211 recipesBeef LoafBeef Loaf175 recipesPork CakePork Cake107 recipes