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Onions, Stewed

This dish is a simple stewed onion cooked in water.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Onions, Stewed

Ingredients

Directions

  1. Place the onion in a saucer at the bottom of a saucepan.

  2. Add enough water to reach the edge of the saucer.

  3. Cover the saucepan with a tight lid and steam until tender, about 3 hours.

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

Onion
Softens and becomes naturally sweet as its cell structure breaks down slowly in trapped steam.

The step that matters

Cover with a tight lid and steam. A tight lid traps steam so the onion cooks gently in moist heat instead of drying out. Steam escapes through a loose lid, so the water can run low and the onion can scorch on the pan base during the long cook.

“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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