Baked Onions

Preparation info

  • 4

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 8 onions, each 2 inches in diameter
  • ¾ teaspoon salt
  • teaspoon freshly ground black pepper
  • 2 tablespoons butter
  • ½ cup Beef or Chicken Stock
  • 1 tablespoon all-purpose flour
  • 2 tablespoons cold water
  • Fresh parsley for garnish


    1. Preheat oven to moderate (375°F.).

    2. Peel the onions. Place them with the salt and boiling water to cover in a saucepan. Bring to the boiling point, cover, and cook for five minutes. Drain the onions and place them close together in a one-quart casserole. Sprinkle with pepper, dot with butter, add the stock, and bake for about forty-five minutes, until tender.

    3. Mix the flour and cold water to a smooth paste and blend with the liquid around the onions. Bake for about five minutes longer, until the sauce is slightly thickened. Garnish with parsley.