Preparation info

    • Difficulty


Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

By Alma Lach

Published 1974

  • About

Whole onions are blanched before they are used in recipes. Peel onions and then cut a cross into the root end of each one. This lets the onion expand as it cooks so it will not push out the top.


  • 24 whole boiling onions
  • 3 quarts cold water


Peel onions. Cut cross in the root end. Put into about 3 quarts cold water and bring to a boil. Once boiling, drain, rinse, and then cook by one of the following recipes.