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Rabbits Boiled with White Onion

A simple boiled rabbit dish flavored with onions and coarse sea salt.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Rabbit and onion are a kitchen classic. They rank in the top 13% of all ingredient pairs, and cooks put them together in 1,292 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Rabbits Boiled with White Onion

Ingredients

Directions

Prepare

  1. Clean the rabbit and cut it into pieces.

  2. Place the rabbit pieces in a pot and cover with water.

  3. Add the chopped onions and a pinch of coarse sea salt.

Cook and serve

  1. Bring to a boil, then reduce heat and simmer until the rabbit is tender.

  2. Serve hot.

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. Rabbit + oniontop 13% of all pairs
    Smell alikemoderate
    Cooked together1,292 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

Rabbit
Provides the main meat, which becomes tender through long, gentle simmering.
White onions
Add aroma and a mild sweetness to the cooking liquid as they soften.

The step that matters

Simmer until the rabbit is tender. Rabbit is lean and can turn dry or tough if boiled hard. Gentle simmering lets the connective tissue break down slowly, leaving the meat tender and moist.

“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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