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📝 Description
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72
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🥘 Ingredients
1/2 lb. of onions, 1/3 pint of water, 1/2 lb. of moist sugar, 1/3 pint of vinegar.
👨🍳 Method
Peel and chop the onions fine, and put them into a stewpan (not tinned), with the water; let them boil for 5 minutes, then add the sugar, and simmer gently until the mixture becomes nearly black and throws out bubbles of smoke. Have ready the above proportion of boiling vinegar, strain the liquor gradually to it, and keep stirring with a wooden spoon until it is well incorporated. When cold, bottle for use.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried my hand at Mrs. Beeton's burnt onions for gravies, expecting a sweet and tangy concoction, but I was surprised by the intense smokiness that developed as the onions caramelized. The key was patience, letting the mixture bubble and darken until it was almost black, a far cry from the pale, sweet onion jams I'm used to. I found the process surprisingly meditative, stirring and watching the transformation unfold. This recipe is perfect for the weeknight cook who wants to add depth to their meals without spending hours in the kitchen. The burnt onions impart a rich, complex flavor to gravies and sauces, elevating even the simplest dishes. I bottled mine and used it to enhance a quick chicken gravy. The result was a comforting, homemade meal with a touch of vintage charm.
