47. ONIONS FOR FLAVORING.--When only the flavor of onions is desired in
a salad or a cooked dish of some sort, such as a dressing for fowl,
hash, or any similar combination of food ingredients, the onion should
be added in the form of juice and pulp rather than in pieces. Then it
will not be possible to observe the onion when it is mixed with the food
nor to come across small pieces of it when the food is eaten. To prepare
an onion in this way, peel it, cut off a crosswise slice, and then grate
the onion on a grater over a shallow dish. Add the juice and pulp thus
obtained to any food that calls for onion as a flavoring.
48. ONIONS FOR THE TABLE.--When onions are to be used as a vegetable for
the table, they require cooking, but first of all they must be peeled.
This is at best a rather unpleasant task, because the fumes from the
strong volatile oil are irritating to both the eyes and the nostrils.
However, it may be done more comfortably by keeping the onions immersed
in cold water during the peeling. Remove only the dry outside shells,
and, if the onions are large, cut them in halves or quarters. However,
as the various layers are likely to fall apart when the onion is cut, it
is advisable to select medium-sized or small onions, for these may be
cooked whole. After the onions have been peeled, they may be cooked in a
variety of ways.
49. BOILED ONIONS.--Perhaps the simplest method of cooking onions is to
boil them. To allow the strong volatile oil to escape instead of being
reabsorbed by the onions, and thus improve the flavor of the onions, the
cover should be kept off the vessel while they are cooking. The water in
which this vegetable is cooked has not a very agreeable flavor, so no
use should be made of it.
Peel the desired number of onions and if necessary cut them into halves
or quarters. Place them in sufficient boiling water to cover well. Cook
in an uncovered vessel until tender enough to be easily pierced with a
fork, but not so soft as to fall apart. Then pour off the water, season
with more salt, if necessary, and a little pepper, and add 1
tablespoonful of butter for each four persons to be served. Serve hot.
50. CREAMED ONIONS.--A cream sauce added to onions makes a very
appetizing dish. In fact, most persons prefer creamed onions to any
other method of preparation.
CREAMED ONIONS
(Sufficient to Serve Six)
1 pt. stewed onions
3 Tb. butter
3 Tb. flour
1 tsp. salt
Dash of pepper
1-1/2 c. hot milk
Prepare the onions according to the directions given in Art. 49. When
they are tender enough to be easily pierced with a fork, drain. Melt the
butter, and add the flour, salt, pepper, and hot milk. Cook until the
sauce thickens, pour over the stewed onions, heat together for a few
minutes, and serve.
51. BAKED ONIONS.--If variety in the preparation of onions is desired,
baked onions should be tried. Select medium-sized onions, peel them, and
then boil them whole in boiling salted water until they are almost
tender. Drain off the water, place the onions in a shallow dish, brush
with butter, and sprinkle with salt and pepper. Place in a hot oven and
bake until brown on one side; then turn them and brown on the other
side. Serve hot.
[Illustration: FIG. 12] 52. STUFFED ONIONS.--When large onions can be
secured, a very appetizing as well as attractive dish can be prepared by
stuffing them and then baking them brown. Onions cooked in this way will
appear as shown in Fig. 12.
STUFFED ONIONS
(Sufficient to Serve Six)
6 large onions
1 c. dried bread crumbs
2 Tb. butter
1/2 tsp. salt
1/8 tsp. pepper
1/2 tsp. celery salt
1/4 c. milk
Peel the onions and cook them in boiling salted water until almost
tender. Remove from the water and take out the inner portions of the
onions, leaving the outside layers in the shape of a cup. Chop the
portions of the onions which have been removed and mix with the bread
crumbs. Melt the butter, add to it the chopped onion, bread crumbs,
salt, pepper, and celery salt, and stir all together for a few minutes
over the flame. Add the milk, and if the 1/4 cupful is not sufficient to
make the stuffing moist, add more. Fill the onion shells with the
stuffing, place in a hot oven, and bake until brown. Serve immediately.