Onions Fried

Large sized onions peeled, cut in fairly thick slices, the rings then separated, seasoned with salt, dipped in milk, then shaken up with flour till coated, fried till done in very hot deep fat like French fried potatoes; when done, drained, sprinkled with salt; served plain or as a garnish.

Onions Fried

Thinly sliced onions fried with butter, bacon fat, beef dripping, etc., till well done and brown, surplus fat then poured off; used as a garnish to steaks.

Onions In Cream Sauce

Small onions peeled, boiled in salted water till tender, taken up and drained, then put into cream sauce; used as a vegetable.

Boiled Onions

Medium sized onions peeled, boiled well done in salted water, taken up and well drained, kept very hot; served with a spoonful of melted butter poured over them; used as vegetable.

Creamed Onions

Small button onions peeled, steamed till tender, drained, then put into a Poulette sauce; served as a garnish or vegetable.

Baked Onions Stuffed

Large onions peeled, steamed till nearly done, centres removed in ONE PIECE which can be used the following day for the recipe preceding, the aperture filled with sausage meat, baked and basted till brown and glazy; served with a little meat gravy poured around.

Onions On Toast

Onions steamed till very well done, then mashed through a colander or tamis, seasoned, simmered with meat gravy; fancy cut slices of toast then spread thickly with the onions and served very hot, (a good thing for a cold on the chest).

Stewed Onions

Onions cut in quarters, steamed till half done, then simmered in a parsley butter sauce till done; served as a vegetable.

Braised Onions

Medium sized onions peeled, blanched, drained, arranged in a pan or brasiere, baked and basted with slices of bacon and its fat till brown and glazy; served as a garnish or vegetable.

Onion Sauce

Well boiled onions mashed through a tamis, slightly moistened with sauce made from mutton stock; to be served with boiled mutton.

Onion Sauce

Onions peeled and parboiled, then cut up small and blanched again, then allowed to simmer in a white sauce if to be served with boiled meat, and in a brown sauce if to be served with roast or braised meat.

Glazed Onions

Peeled onions of a uniform size arranged in a shallow sautoir, seasoned with salt, pepper and sugar, slightly moistened with stock, covered with a sheet of buttered paper, simmered till done and brown, and the liquor to a glaze.

Onion Puree

Onions peeled, blanched, drained, chopped, placed in a sautoir with butter and lightly fried without color, flour then added to form a roux, moisten with white or brown stock according to whether it is to be served with boiled or roast meat, simmer till very tender, season with salt and a little sugar, then rub the whole through a tamis.

Pickled Onions

Small button onions peeled, placed in crocks, boiling brine poured over them, allowed to stand for 24 hours, brine then drained off, onions then covered with scalding hot (not boiling) cider vinegar spiced to taste with mace, chilies, whole peppers and a little horseradish.

Onion Vinegar

Two quarts of white wine vinegar, one dessert spoonful of salt, two dessert spoonfuls of granulated sugar, two pounds of peeled Spanish onions; grate the onions, mix them with the sugar and salt, allow to macerate for three hours, then pour over the vinegar; fill fruit jars 2/3 full, screw the lid on, shake well every day for a couple of weeks, then strain off through cheese cloth, fill into bottles and cork tight; this is very useful when a delicate onion flavor is desired with mayonnaise, salads, etc.

Onion Salad

Take either the Bermuda or Spanish onion, peel, slice in rings 1/4 of an inch thick, steam till half cooked, let become very cold; serve on lettuce leaves with Ravigote sauce.

Onion Soup With Crusts

Make a thin cream of chicken soup, thinly slice half a pound of onions to each gallon of soup, fry them with butter to a golden color, then add them to the soup and simmer for ten minutes; served with a small unsweetened rusk to each plate.

Puree Of Bermuda Onions

Bermuda onions lightly fried with butter and little sugar, flour added to form a roux, moistened with chicken stock, simmered till done, the whole then rubbed through a tamis, and added to 1/3 of its bulk of cream or cream sauce; served with croutons.

A variation of the above recipe is, after it is passed through the tamis, place it back on the range, bring to the boil, then add a rich liaison of egg yolks and cream, finish with a little very finely chopped parsley,

Onion Soup With Cheese Canapes

A cream soup made of white stock with plenty of minced onions boiled in it till very tender, adding a little chopped parsley; fancy cut slices of toast spread with cheese and melted on in the oven, one in each plate, the soup poured over it and sent to table.

Brown Onion Puree

Fried onions, flour added to form a roux and browned, moistened with roast veal gravy and stock, the whole then rubbed through a tamis; served with croutons.

Onion Puree With Fish Quenelles

Make the white "Puree of Bermuda onions" of a preceding recipe, and serve with quenelles of fish that may be on hand.

Button Onion Soup With Peas

A cream of chicken soup with plenty of very small button onions boiled in it, also fresh or canned green peas.