Stewed Onions

Preparation info

  • 6

    • Difficulty


    • Ready in

      1 hr

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 6 large onions
  • 1 pt. brown stock
  • salt and pepper
  • small


Peel the onions and blanch them. Put them into a pan which will just hold them standing side by side. Add the stock, bunch of herbs, and a little salt and put on the lid of the pan. Simmer gently 1½ hr. Season and serve in a hot dish with the cooking liquid poured round.