Name: Stewed Onions
Ingredients: 5 large Spanish onions (or 12 medium-sized ones); good broth (enough to cover the onions); coarse sea salt (to taste)

Stewed Onions

Ingredients

5 large Spanish onions (or 12 medium-sized ones)
good broth (enough to cover the onions)
coarse sea salt (to taste)

Directions

Prepare

Scald and peel the onions, then cut out the roots.

Stew

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.

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

Onions: Provide the main body and sweetness as they soften during slow stewing.
Broth: Keeps the onions moist and carries savory flavor into them as they 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.