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 Boiled whole large white (“Spanish”) onions, baked. (Mrs.B, etc)  Original Receipt in ‘The Book of Household Management‘, 1861, edited by Isabella Beeton (See Mrs.B)BAKED SPANISH ONIONS. 1129. INGREDIENTS: 4 or 5 Spanish onions, salt, and water. Mode: Put the onions, with their skins on, into a saucepan of boiling water slightly salted, and let them boil quickly for an hour. Then take them out, wipe them thoroughly, wrap each one in a piece of paper separately, and bake them in a moderate oven for 2 hours, or longer, should the onions be very large. They may be served in their skins, and eaten with a piece of cold butter and a seasoning of pepper and salt; or they may be peeled, and a good brown gravy poured over them. Time: 1 hour to boil, 2 hours to bake. Average cost: medium-sized, 2d. each. Sufficient: for 5 or 6 persons. Seasonable: from September to January.  |
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