Name: Onions, Spanish, Stewed
Ingredients: 4 or 5 medium-sized Spanish onions; 2 cups brown stock or gravy

Onions, Spanish, Stewed

Ingredients

4 or 5 medium-sized Spanish onions
2 cups brown stock or gravy

Directions

Prepare

Peel and trim the onions.
Cover the onions with cold water and bring to a boil.
Strain the onions.

Stew and serve

In a large stewpan, add the stock and place the onions side by side.
Cover closely and simmer gently for 1 to 2 hours.
Serve in a hot vegetable dish with the gravy poured around.

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 tender and sweet as they simmer slowly in the stock.
Brown stock or gravy: Provides moisture and savory flavor as the onions cook and serves as the sauce.

“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.