Stewed Onions
Ingredients
Directions
Prepare
Remove the outer layers from the onions, being careful not to cut the tops or tails too close.
Place the onions in a wide stew pan without stacking them.
Cover the onions with good broth.
Cook and serve
Simmer over low heat for about 2 hours.
When serving, turn the onions upside down and pour the sauce over them.
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
- Portugal onions
- Provide the main body of the dish, becoming soft and sweet as they stew slowly.
- Broth
- Supplies moisture and savory flavor, and forms the sauce that coats the onions.
The step that matters
Keep the onions in a single layer. Onions packed on top of each other cook unevenly, so some stay firm while others turn mushy. Spacing them in a wide pan lets the broth reach and cook every piece evenly.
“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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