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Stbwed Onions

Stewed onions simmered in broth until tender.

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

Ingredients

Directions

Prepare

  1. Remove the outer layers from the onions, being careful not to cut the tops or tails too short.

  2. Place the onions in a broad stew-pan without stacking them.

Cook

  1. Cover the onions with good broth.

  2. Cook over low heat for about 2 hours.

Serve

  1. When serving, turn the onions upside down and pour the sauce over them.

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

What each ingredient does

Portugal onions
Their sweetness develops as they cook slowly, becoming soft and mellow in the broth.
Broth
Provides moisture and savoury flavour, forming the sauce that cooks and coats the onions.

“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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