Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • ½ Dozen, Nice Tender Onions
  • 2 Tablespoonfuls of Butter
  • A Tablespoonful of Salt
  • Pepper to Taste


Throw the onions into cold water. Peel them, and then cut them into thin slices. Cover them with boiling water, and let them boil about twenty minutes. Drain off the water thoroughly, and put them into a frying pan with two tablespoonfuls of butter, and season to taste, and let them fry slowly for about ten minutes. Turn frequently, to prevent them from burning. Again, the Onions may be fried without previous boiling, some preferring this latter method, as it admits of the Onion retaining its flavor. Simply peel and pare, and slice into round-shaped pieces. Another method is to lay the pieces in milk, and then in grated bread crumbs or flour, and fry them in boiling fat for a few minutes. Lift them out of the fat, drain well, and serve on a hot dish with fried parsley as a garnish. Young Shallots may be fried by washing well in cold water, cutting off the rough roots of the Shallots, and then cutting the green and white together into half-inch dice. Season well with salt and pepper, and fry in butter for about five minutes. Garnish a dish with parsley sprigs. Lay the Shallots on the dish and serve hot.