Boiled Onions

Oignons Bouillis

Preparation info

  • Difficulty

    Easy

Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About

Ingredients

  • A Dozen Nice, Small, White Onions
  • A Tablespoonful of Butter
  • Salt and Pepper to Taste

Method

Throw the onions in their skins into cold water, and peel them. Then put them into a saucepan of boiling water. Add a teaspoonful of salt, and let them boil about forty minutes, or until you can pierce them easily with a fork. Then put in a dish, and drain off all water. Sprinkle with salt and pepper to taste, and pour over a Drawn Butter Sauce, and serve hot. The large Spanish Onions will require about an hour to boil tender.