My Weekly


from My Weekly, May 8, 1954


Dear Fellow Cooks and Housewives, I wonder if any of us really make full use of onions. There are so many attractive ways in which they can be served. This week I’ d like to share with you a few of my favourite onion recipes; I hope you’ll like them.

First of all, stuffed onions.

Parboil three large Spanish onions, remove the centres and fill with the following mixture – ¼lb finely chopped cold meat, 1½oz grated cheese, the chopped scraps of the onions, and salt and pepper to season. Dot the top of each filling with butter and fry or bake the onions in hot fat. Serve very hot with thick gravy.

I wonder if you’d ever tried onions au gratin. You’ll find this dish delicious. Boil 1lb of Spanish onions soft and mince small. Have ready 2oz grated cheese. Now cover the foot of a greased baking dish with onion, then put in a layer of grated cheese. Salt and pepper to taste. Repeat the layers until the dish is full, finishing with a layer of cheese. Dot with butter, sprinkle with breadcrumb­s and set in a good oven for 10 minutes.

Onion souffle is sure to be popular. Melt 1 tablespoon­ful of butter in a saucepan, add 1 tablespoon of flour, ¼ teaspoonfu­l of salt and a dash of paprika. Mix smoothly, then add 1 cupful of milk. Bring to the boil, add ½ cupful of milk. Bring to the boil, add ½ cupful stale breadcrumb­s from centre of loaf, 1 teaspoonfu­l chopped parsley, 1 cupful of cold boiled onions chopped finely, and the well beaten yolk of an egg. Beat the whites of 2 eggs very stiffly and fold them into the onion mixture. Bake in a greased pudding dish for about 15 minutes in a moderate oven. Serve immediatel­y.

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