Skip to main content
Main

Stuffed Onions

A baked onion filled with a butter mixture and chestnuts, topped with browned cracker crumbs.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
Jump to recipe ↓

Why it works: Butter and chestnut work together. They rank in the top 21% of all ingredient pairs, and cooks put them together in 965 recipes. Both carry ethyl octanoate, which smells fruity, wine. The science ↓

Stuffed Onions

Ingredients

Directions

The book gives no oven temperature. The 300°F (150°C) in the steps was added when the recipe was transcribed, as a starting point.

Prepare

  1. Preheat the oven to 300°F (150°C).

Fill the onions

  1. Fill each onion with one spoonful of the mixture.

  2. Add a French chestnut or 3-4 cooked native chestnuts to each onion.

  3. Finish filling the onions.

Bake and serve

  1. Bake for one hour, basting often.

  2. Fifteen minutes before serving, sprinkle the tops with cracker crumbs and brown.

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 + chestnuttop 21% of all pairs
    Smell alikemoderate
    Cooked together965 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

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

What each ingredient does

Butter
Adds fat and richness, helping the onions brown and carry flavour.
Cracker crumbs
Form a crisp, browned topping on the onions.
Chestnuts
Add a soft, starchy texture and nutty flavour to the filling.

The step that matters

Basting often during the one-hour bake. Regular basting keeps the filling and onion moist as the surface dries, so the onions cook through without drying out.

“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.

You might also like

Chestnut SoupChestnut Soup52 recipesTomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipes