Skip to main content
Main

Onions

A simple boiled onion dish seasoned with salt and butter.

From an old cookbook · modernised transcription
Jump to recipe ↓

Why it works: Onion and butter are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 42,912 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Onions

Ingredients

Directions

Boil

  1. Boil the onions in plenty of water with salt for 30 minutes.

  2. Drain the first water and add fresh water.

  3. Boil slowly for 3 hours until tender.

  4. Drain the onions.

Finish with butter

  1. Add butter to the saucepan.

  2. Toss the onions in it over the heat for 5 minutes.

  3. Serve with or without the butter, based on preference.

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. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

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

What each ingredient does

Onions
Form the dish's main body and become soft, sweet and tender through long boiling.
Butter
Adds richness and fat, giving the onions a smooth, savory coating.

The step that matters

Boil slowly for 3 hours until tender. A gentle simmer softens the onions evenly without breaking them apart. A hard boil can make the outer layers mushy while the centre stays 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.

You might also like