Stewed Onions
Ingredients
Directions
Prepare
Remove the outer layers from the onions, careful not to cut the tops or tails too close.
Place the onions in a wide stew pan without stacking them.
Stew
Cover the onions with good broth.
Simmer over low heat for about 2 hours.
Serve
When serving, turn the onions upside down and pour the sauce over them.
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
- Portugal onions
- Soften slowly during stewing and turn sweet and tender as their sugars concentrate.
- Broth
- Provides the cooking liquid and savory flavor that becomes the sauce.
The step that matters
Simmer over low heat. Gentle heat lets the onions soften evenly and become tender without breaking apart or scorching on the bottom of the pan. A fast boil would toughen the outer layers and reduce the broth too quickly.
“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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