Stewed Onions
Ingredients
Directions
Prepare
Scald and peel the onions, then cut out the roots.
Cook
Place the onions in a stew pan and pour enough broth over them to cover.
Simmer slowly, covered, for about 2 hours.
Serve
Season with salt to taste and serve with the broth poured over the onions.
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
- Onions
- Long, slow simmering softens them until tender and sweet, becoming the dish itself.
- Broth
- Moist liquid that gently cooks the onions and becomes a flavorful sauce for serving.
The step that matters
Simmer slowly, covered. A gentle, covered simmer lets the onions cook through evenly while trapping steam, so they soften without breaking apart or drying out. Boiling vigorously can make them fall apart 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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