Onions Recipe (Strong Juiced)

Unless the onions be very mild or young, when boiling change the water two or three times, replenishing each time with cold water and draining, when the boiling point is reached. Cook until very tender. Drain and serve with butter or cream, or a white sauce. Onions left over may be cut in thin slices and disposed in a buttered gratin dish in layers with white sauce, then covered with buttered crumbs and set into the oven, to reheat and brown the crumbs. Onion purée is particularly good with mutton chops.

Stuffed Onions Recipe

Cook ten or twelve onions in salted water, changing the water twice, about an hour, or until nearly tender; drain and cool. Take out the centre of each onion without disturbing the outside layers; to this add six mushrooms, sautéd five minutes in butter; chop fine, add half a cup of bread crumbs and cream or white sauce to mix; season with salt, pepper and butter and fill the open space in the onions with the mixture. Put in a buttered baking dish, sprinkle the top with three fourths cup of cracker crumbs, stirred into a fourth cup of melted butter, and bake about twenty minutes, basting carefully with a little butter and hot water. The onions may also be stuffed with pork sausage. Thus stuffed they become an appropriate garnish for roast turkey or sparerib of pork.

Onion Souffle' Recipe

Melt one tablespoonful of butter in a saucepan and add one tablespoonful of flour, one fourth teaspoonful of salt, and a dash of paprika. When smoothly mixed, add one cup of milk. When the sauce boils, add half a cup of stale bread crumbs (from centre of loaf), a teaspoonful of chopped parsley, one cup of cold boiled onions, chopped fine, and the yolk of an egg well beaten. Beat the whites of two eggs very stiff, and fold them into the onion mixture. Bake in a buttered pudding dish, in a moderate oven, about fifteen minutes. Serve at once with or without cream sauce.