Stewed Onions
Ingredients
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.
Season and 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
- Become soft and sweet as they cook slowly, forming the body of the dish.
- Broth
- Provides moisture and savory flavour, keeping the onions tender while they simmer.
The step that matters
Simmer slowly, covered. A gentle, covered simmer keeps the onions moist and lets their sugars soften and sweeten evenly. Boiling hard can break the onions apart and leave the broth reduced or uneven.
“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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