Skip to main content
Main

Onions, Spanish, Stewed

A stew of peeled Spanish onions simmered in brown stock, served hot with gravy.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
Jump to recipe ↓

Onions, Spanish, Stewed

Ingredients

Directions

Prepare

  1. Peel and trim the onions.

  2. Cover the onions with cold water, bring to a boil, and strain.

  3. Select a large stewpan and place the onions side by side.

Stew and serve

  1. Add the stock, cover closely, and simmer gently for 1 to 1½ hours.

  2. Serve in a hot vegetable dish with the gravy poured around.

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

Spanish onions
Provide the main body of the dish, becoming soft and sweet as they stew.
Brown stock or gravy
Supplies moisture and savoury flavour as the onions simmer and absorb it.

The step that matters

Simmer gently with the lid on. A gentle simmer with the pan covered lets the onions cook through and turn tender without breaking apart. A hard boil would toughen the outer layers and break up the onions, while a loose lid would let too much liquid evaporate.

“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

Tomato SoupTomato Soup526 recipesBrown BreadBrown Bread461 recipesMutton BrothMutton Broth292 recipesYorkshire PuddingYorkshire Pudding264 recipes