Onions au Gratin

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Preparation info

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Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

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Peel the onions and remove the thick layer next the skin. Cook in salted water three minutes, drain them, cover with boiling water and cook until nearly done. Drain well, and place in a baking dish; make 1 cup White Sauce, and pour over the onions, add a layer of buttered cracker crumbs, and bake 10 minutes to heat through and to brown the crumbs. Serve hot.