Cassell's dictionary of cookery

Onions Baked (to be served with Roast Mutton, &c.). — Peel three or four medium-sized Spanish onions, and boil them in salted water for a quarter of an hour, then throw them into cold water for haK an hour. Drain them well, cut them into slices half an inch in thickness, place them in a single layer in a well-buttered tin, and bake them in a quick oven, basting them occasionally with butter, until they are tender and lightly browned. Serve on a hot dish. Probable cost, 6d. Sufficient for six or seven persons. ONI (470) ONI Onions, Bologna Sausage with (sec Bologna Sausage with Onions). Onions, Brown, for Garnishing Stews. — Cut the two ends from some small silver onions, and throw them into boiling water for five minutes. Drain them on an inverted sieve, and when cool take off the outer skins, and put them into a well-buttered saute-pan, with a little butter and sugar, and fry them (turning them over once) until they are lightly browned all over. Drain them well, and, ten minutes before they are used, put them into the stew which they are intended to garnish. Time, about ten minutes to brown the onions. Probable cost, 3d. per pound. Sufficient, one pound for a dish large enough for five or six persons. Onions, Bxilloek's Heart with (sec Bullock's Heart, &c.). Onions, Burnt, for Soups and Gravies. — Burnt onions for colouring and flavouring soups and gravies may be bought at most Italian warehouses for about 8d. per pound. A liquid answering very much the same purpose, though slightly acid, may be prepared at home and stored for use. It should be made as follows : — Mince a pound of onions very finely, and put them into an enamelled saucepan with a pint of boiling water, place them upon the fire, and let them remain for four or five minutes. Add a pound of sugar, and simmer until the syrup is nearly black. Strain it into a pint of boiling vinegar, stir briskly for a minute or two, and when cold bottle for use. Time, one hour. Probable cost,-6d. per pint. Onions, Coloured, for Soup Flavouring.— Put half a dozen large onions into an oven on a tin dish, with equal quantities of butter and sugar (previously well mixed together) on the top of each. As the mixture dissolves, baste the onions frequently with it ; they must not get dry, but they should be black through, yet not burnt. A slow oven is required. For imparting a flavour and colour to soups black onions are very valuable. Probable cost, l|d. per pound. Onions, Cow-heel Fried with (see Cow-heel Fried, &c.). Onions, Cueiunbers Stewed with (see Cucumbers, &c.). Onions for Seasoning Sauces and Made Dishes. — Mince three or four onions very finely. Put them into a saucepan, cover them with cold water, and let them boil until quite tender. Press them with their liquid through a hair sieve, when they are ready for use. Time, haH an hour. Probable c®st, 2d. Onions, Fowl with {see Fowl with Onions). \ Onions, Glazed, for Garnishing Beef, &e. — Take a dozen freshly-gathered | large-sized onions, cut a thin slice off each end, and throw them into boding water for a quarter of an hour. Take off the outer skin, scoop a small piece out of the middle of each onion, and put a quarter of a tea-spoonful of powdered sugar into the empty spaces thus formed. Put |