Stewed Onions
Ingredients
Directions
Prepare
Scald and peel the onions, then cut out the roots.
Stew and serve
Place the onions in a stew pan and pour enough broth over them to cover.
Cover the pan and let them simmer slowly for about 2 hours.
Season with coarse sea 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
- Long, slow simmering in broth softens them and brings out their natural sweetness.
- Broth
- Keeps the onions moist and carries savory flavor into them as they simmer.
The step that matters
Simmering slowly under a cover. Gentle, covered heat softens the onions evenly without browning or breaking them down. A rolling boil or uncovered pan can scorch the bottoms or let the broth reduce too far before the onions are tender.
“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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