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Sauce

Young Onion Sauce

A sauce made by boiling button onions in cold water until tender.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Young Onion Sauce

Ingredients

Directions

  1. Peel the button onions and soak them in water until ready to cook.

  2. Place the onions in a stew-pan with 1 quart of cold water.

  3. Boil the onions until tender, which will take 30 to 60 minutes depending on their size and age.

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

Button onions
Provide the main flavour and body of the sauce as they soften and release their sweetness.

The step that matters

Boiling until tender. Onions cooked too briefly stay firm and sharp, while overcooking breaks them down unevenly. Testing for tenderness with a knife, since size and age change the time, helps the sauce reach a smooth, mellow texture.

“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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