Onion Recipes
Onions
Common or Spanish
Preparation
Top, tail and peel. Rinse under cold running water. Leave whole, quarter, slice or chop according to recipe. Breathe through mouth when slicing or chopping onions to prevent tears.
Boiling
Cook whole in a little boiling salted water for 20 to 30 minutes or until tender but still in shape. Remove from pan with slotted spoon and drain.
Frying
Fry in equal quantities of butter and oil for 5 minutes or until soft and golden. Cook longer time for browned onions. Can also be deep-fried.
Baking/Roasting
Parboil for 10 minutes, drain and bake whole (unpeeled and stuffed) in moderate oven for 40 minutes. Can be roasted in meat tin around joint with other vegetables. May be pulped down into gravy.
Serving Suggestions
Cold - in salads
Hot - in stews, casseroles, ragouts, pies, quiches, soups, etc.
Common or Spanish
Preparation
Top, tail and peel. Rinse under cold running water. Leave whole, quarter, slice or chop according to recipe. Breathe through mouth when slicing or chopping onions to prevent tears.
Boiling
Cook whole in a little boiling salted water for 20 to 30 minutes or until tender but still in shape. Remove from pan with slotted spoon and drain.
Frying
Fry in equal quantities of butter and oil for 5 minutes or until soft and golden. Cook longer time for browned onions. Can also be deep-fried.
Baking/Roasting
Parboil for 10 minutes, drain and bake whole (unpeeled and stuffed) in moderate oven for 40 minutes. Can be roasted in meat tin around joint with other vegetables. May be pulped down into gravy.
Serving Suggestions
Cold - in salads
Hot - in stews, casseroles, ragouts, pies, quiches, soups, etc.
