Peel & boil onions tender; squeeze the water from them, then chop & add butter that has been nicely melted, but with milk instead of water. boil up once & serve for Rabbits, Partridges, veal.
|1840 - Eliza Leslie, Directions for Cookery (Philadelphia)|
|1886 - Miss Corson's Practical American Cookery (New York)|
- 2 Large Sweet Onions (preferably Spanish)
- 4 Tablespoons Butter
- 2 Tablespoons Milk
- Salt and Pepper, to Taste
- Peel the onions and cut them in half keeping the root intact.
- Place the onions in a medium stockpot and cover with cold water. Place over medium-high heat and bring to a boil. Reduce heat to low and simmer for 30 minutes, or until the onions become soft and translucent.
- Remove the onions from the heat, drain, and chop.
- Place the butter in a sauté pan and place over medium-high heat. Add the chopped onions and stir frequently for about 3-5 minutes. Add the milk, and salt and pepper. Cook for 1-2 minutes.
- Remove from heat and transfer to a bowl. Use an immersion blender to blend until smooth. Or, you can keep the onions chunky.
- Serve hot with poultry, lamb, rabbit or wild game.
- Davidson, Alan. The Oxford Companion to Food (Oxford University Press, 2014)