Boiled Onions
Ingredients
Directions
Skin the onions.
Place them in a saucepan and cover with boiling water.
Cover the pan with a lid and let them simmer gently until tender but not broken.
Check doneness by piercing with a skewer; they should be easily pierced.
Carefully lift them out one by one and drain in a colander.
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.
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