To Stew and Roast Onions

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By F. Marian McNeill

Published 2015

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Meg Dods’s Recipe


  • onions
  • stock
  • white pepper
  • salt
  • butter
  • flour


Scald and peel a dozen medium-sized, or two or three Spanish onions. If old and acrid, parboil them, and stew very slowly for nearly an hour in good veal or beef broth, with white pepper and salt; thicken the sauce with a little butter kneaded in flour, and, dishing the onions in a small hash-dish, pour it over them. A little mushroom catsup may be added, and they may be browned. Onions are roa