Preparation info

    • Difficulty


Appears in

The Picayune's Creole Cook Book

By The Times Picayune Publishing Company

Published 1901

  • About


  • A Dozen Large Spanish Onions
  • Salt and Pepper to Taste
  • A Drawn Butter Sauce


Trim the onions nicely, but do not peel them. Then put them into a kettle of boiling water, and let them boil rapidly for about an hour. Drain in a colander. Then put them in a baking pan, and let them bake slowly for about an hour. Take out and remove the skins, and place in a vegetable dish, and sprinkle with salt and pepper, and serve with a Drawn Butter Sauce.

After taking the Onions out of the boiling water, if you wish to serve with Roast Beef aux Oignons, peel the Onions and place them around the Beef Roast in the oven. Baste them as often as you baste the Roast, with the juices that come from it. Serve with the Roast, using them as a garnish around the dish.