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BAKED ONIONS(Vegetables) - (The Art Of Living In Australia)
2 lbs. Onion--2d.
1/2 pint Thick Gravy
1/2 pint Water
Pepper and Salt--1d.
Peel the onions, put them on in cold water, and bring to the boil.
Strain the water off, butter a baking dish, put in the onions, pour in
the water, cover with a plate, and stand in a moderate oven. Stew until
soft, place in a hot dish and pour over them, either a nice
gravy thickened with a little butter and flour, or some plain melted
butter. Serve hot.
Baked OnionsBoil in milk and water until just done, then drain and put them in a
buttered frying pan. Put a bit of butter, salt, and pepper on each one,
and add a little of the water in which the onions have boiled. Brown
them quickly and serve at once.
Cream-baked OnionsMRS. J. S. THOM.
Pare as many good-sized onions as required and cover with boiling water,
boil for ten minutes, then drain. Cover again with boiling water to
which add one half teaspoon of salt, and cook till tender. Drain
carefully and put the onions in a baking dish, place on each a teaspoon
of butter, add pepper and salt to taste, then fill the dish half full of
milk and cover with a layer of fine bread-crumbs. Bake till a delicate
Baked OnionsCover a number of large onions with boiling water and boil twenty
minutes. Drain off water and make small hole in center of each onion.
Fill hole with well-seasoned mashed potatoes. Add salt, pepper and
butter, and milk to cover. Bake about one-half hour.
Baked OnionsFirst boil as above directed, then lift into a piepan, sprinkle with
salt and pepper, place a small lump of butter in a little hole on top of
each, and bake until brown.
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