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Onions, Roasted

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Onions, Roasted

Ingredients

Directions

  1. Trim the ends of the onions, leaving the skins on.

  2. Place the onions in a saucepan and cover with boiling salted water.

  3. Boil gently until nearly tender, about 1 hour.

  4. Drain the onions and dry them thoroughly.

  5. Place the onions in a baking dish or Dutch oven in front of a clear fire.

  6. Roast for 15 to 20 minutes, turning frequently.

  7. Serve as a garnish for roast fowl.

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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