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Baked Onions
Fruit and Vegetables

Boiled whole large white ("Spanish") onions, baked. (Mrs.B, etc)

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

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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