Potage de Porriol*

Categories:	Vegetable   16th century   onion   Spanish
Original Source:	Libre del Coch
Secondary Source:
Cook:	Dante de Felice
Meeting Date:	0000-00-00
Serves:	8 Use the slider to adjust the recipe to the correct number of servings

To make porriol, take onions, thinly sliced and chop them. And while chopping sprinkle w/ salt and cold water. And do this many times. And each time, press them between two boards so that all the moisture is removed. This done, boil them in plenty of salted pork fat or ordinary oil which should be very mild. And then add a little sweet white wine and a dash of vinegar. And when it has boiled a little, add a little water and taste again. And serve it with sliced or whole partridges or other birds.

Steps

1. Peel and slice onions. Cover w/ cold water & salt, Let sit for 5-10 minutes. Pour into colander & drain. Chop fine. Repeat soaking & salting. Squeeze out (I found a colander over a bowl & my hands worked better than the cutting board technique - longer salting would probably work the other way).
2. Place in a heavy saucepan w/ 1/2 cup vegetable oil. Saute for 10 minutes. Add wine & vinegar (I'd use more vinegar next time). Continue cooking on high heat until liquid boils off. Lower heat, add pepper & continue cooking until onions start to brown.

Note

.20/person

Tasty but boring served alone. Meant to be served over bird - would be nice w/ roast chicken, or over grains for vegetarians. Lard would add flavor, but make it veg unfriendly.