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📝 Description
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80
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🥘 Ingredients
9 large onions, or 12 middling-sized ones, 1 pint of melted butter made with milk (No. 380), 1/2 teaspoonful of salt, or rather more.
👨🍳 Method
Peel the onions and put them into water to which a little salt has been added, to preserve their whiteness, and let them remain for 1/4 hour. Then put them in a stewpan, cover them with water, and let them boil until tender, and, if the onions should be very strong, change the water after they have been boiling for 1/4 hour. Drain them thoroughly, chop them, and rub them through a tammy or sieve. Make 1 pint of melted butter, by recipe No. 380, and when that boils, put in the onions, with a seasoning of salt; stir it till it simmers, when it will be ready to serve. If these directions are carefully attended to, this onion sauce will be delicious.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this recipe to use up some old onions, and I found it was surprisingly easy to make, even with my busy schedule. The secret to this recipe, I discovered, was the milk butter — a detail that really made the sauce shine. I mean, who would have thought to add milk to butter for a savory dish? But it worked beautifully, mellowing out the onions and adding a richness that was utterly comforting. This recipe is perfect for the weeknight cook who wants to elevate simple ingredients. It takes a bit of time to boil and prep the onions, but it's mostly hands-off. I served it over some simple boiled potatoes and it was a hit with the family. If you're looking to impress with minimal effort, give this a try — just don't tell them it's from an 1861 cookbook. They'll never believe you can make something so delicious in under an hour.
