Mrs Beetons Vegetables Revisited
Baked Spanish Onions
4-5 Spanish Onions
Water
Salt
Put the onions, with their skins on, into a saucepan of boiling water slightly salted.
Allow to boil quickly for an hour.
Remove the onions, wipe them thoroughly, wrap each one in a piece of grease-proof paper separately.
Bake them in a moderate oven for 2 hours, or longer, if the onions are very large.
They may be served in their skins and eaten with a piece of cold butter and a seasoning of salt and pepper.
Or, they may be peeled and have Brown Gravy poured over them.
Time: 1 hour to boil, 2 hours to bake.
Sufficient: for 5 or 6 persons.
Seasonable from September to January.
BAKED SPANISH ONIONS
1129. INGREDIENTS - 4 or 5 Spanish onions, salt, and water.
Mode - Put the onions, with their skins on, into a saucepan of boiling water slightly salted, and let them boil quickly for an hour. Then take them out, wipe them thoroughly, wrap each one in a piece of paper separately, and bake them in a moderate oven for 2 hours, or longer, should the onions be very large. They may be served in their skins, and eaten with a piece of cold butter and a seasoning of pepper and salt; or they may be peeled, and a good brown gravy poured over them.
Time - 1 hour to boil, 2 hours to bake.
Average cost, medium-sized, 2d. each.
Sufficient for 5 or 6 persons.
Seasonable from September to January.
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