Cassell's dictionary of cookery

Onion, Chops Stewed with {see Chops Stewed with Onion). Onion, Forcemeat of {see Forcemeat of Onion). Onion Gravy {see Gravy, Onion). Onion Omelet {see Omelet, Onion). Onion Porridge (a country remedy for a cold in the head). — Peel a large Spanish onion, divide it into four, and put it into a saucepan with half a salt- spoonful of salt, two ounces of butter, and a pint of cold water. Let it simmer gently until it is quite tender, then pour it into a heated bowl, dredge a little pepper over it, and eat it as hot as possible just before going to bed. Time to boil the onion, about half an hour. Probable cost, 4d. Sufficient for one person. Onion, Potatoes Mashed with {see Potatoes Mashed with Onion). Onion Sauce. — White onion sauces are generally served with boiled rabbits, roast mutton, and tripe, or, when superlatively made, with lamb and mutton cutlets. The brown sauces are excellent with steaks, cutlets, sausages, &c. Onion Sauce, Brown.— Peel and mince two moderate- sized Spanish onions very finely. Fry them in two ounces of dissolved butter until they are lightly browned. Add half a pint of brown gravy mixed smoothly with a dessert-spoonful of flour, and a little pepper and salt. Stir the sauce over the fire for a few minutes, and serve as hot as possible. Time, six or eight minutes to boU. Probable cost, 6d. Sufficient for four persons. Onion Sauce, Brown (another way). — Peel two large onions, and cut away the ends. Divide them into thin slices, and lay them in salted water for an hour. Drain them, and fry them in a little butter until they are lightly browned. Pour over them half a pint of good brown sauce, and let them simmer until tender. Add a little more sauce if required. Press them through a sieve. Return the puree to the saucepan, add an ounce of butter and a table- spoonful of glaze, simmer five or six minutes, and serve very hot. A tea-spoonful of dry mustard is sometimes mixed with the above sauce. Time, altogether, two hours. Probable cost, 8d. Sufficient for four or five Onion Sauce, Brown, Piquant.— Fry the onions as in the last recipe. When they are quite tender, pour over them half a pint of gravy mixed smoothly with a table-spoonful of flour, add pepper and salt, if required, a lump of sugar, a dessert-spoonful of tarragon vinegar, and a glass of sherry. Stir the sauce over a gentle fire for ten minutes, pass it through a strainer, and serve as hot as possible. A tea-spoonful of dry mustard is sometimes mixed with the above sauce. Probable cost, exclusive of the wine, 6d. Sufficient for five or six persons. Onion Sauce, German.— Peel three or four large onions. Cut them into small pieces, and boil them until tender in as much good stock as will cover them. Stir in with them, whilst boiling, a tea-spoonful of caraway-seeds. Mix two ounces of flour smoothly with two ounces of butter and a little of the hot liquid ; add it to the rest, season with pepper and salt, simmer gently over the fire for ten minutes, and serve very hot. Time, one hour. Probable cost, 6d. Sufficient for five or six persons.