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To Stew Onions

A dish of onions stewed in broth, finished with butter, cream, and flour.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and cream are a kitchen classic. They rank in the top 8% of all ingredient pairs, and cooks put them together in 41,516 recipes. Both carry delta-dodecalactone, which smells sweet, creamy. The science ↓

To Stew Onions

Ingredients

Directions

Prepare and simmer

  1. Remove the outer skins from the onions.

  2. Place the onions in a broad stew pan or frying pan with a lid.

  3. Cover the onions with broth or gravy and simmer for 2 hours.

  4. Halfway through, turn the onions upside down.

Finish and serve

  1. Once done, transfer the onions to a deep dish and season with pepper and salt.

  2. In the same pan, thicken the gravy with butter, cream, and flour, simmer for 2-3 minutes, and pour 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

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. Butter + creamtop 8% of all pairs
    Smell alikemoderate
    Cooked together41,516 recipes

    Shared aroma: delta-dodecalactone (sweet, creamy).

  2. Onion + peppertop 11% of all pairs
    Smell alikemoderate
    Cooked together68,474 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Butter + flourtop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Onion + buttertop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  5. Onion + flourtop 17% of all pairs
    Smell alikemoderate
    Cooked together32,460 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Butter and flour barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Portugal onions
Provide the main body of the dish, softening into sweet, tender pieces during long simmering.
Broth or gravy
Keeps the onions moist and carries savory flavor as they simmer.
Butter
Adds richness and fat to the sauce, giving it a smoother mouthfeel.
Cream
Adds richness and body to the sauce, softening its flavor.
Flour
Thickens the gravy so it clings to the onions instead of running thin.

The step that matters

Turning the onions halfway through. Onions simmered in liquid cook unevenly if left alone; turning exposes all sides to the broth so they soften evenly and keep their shape.

Swap the onion

How well each one fits the dish's main ingredients (pepper, butter, cream, flour):

  1. Spinachfits better
  2. Leekfits better
  3. Potatofits better
  4. Onionthe original

Fit is the average pairing score against pepper, butter, cream, flour. Candidates are from the same food group and used in at least 100 recipes.

“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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