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Baked Onions


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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