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Baked Onions

Simmered onions cooked in water and milk until tender, served warm.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Why it works: Onion and milk are a kitchen classic. They rank in the top 20% of all ingredient pairs, and cooks put them together in 13,418 recipes. Both carry hexanal, which smells green, grassy. The science ↓

Baked Onions

Ingredients

Directions

  1. Place the onions in a saucepan.

  2. Add equal parts water and milk to cover the onions.

  3. Bring to a boil, then reduce heat and simmer until the onions are tender.

  4. Serve warm.

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 + milktop 20% of all pairs
    Smell alikemoderate
    Cooked together13,418 recipes

    Shared aroma: hexanal (green, grassy).

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

What each ingredient does

Onions
Form the main body of the dish, softening as they simmer until tender.
Milk
Adds richness and mild sweetness as it simmers with the onions.

“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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