Buttered Onions*
| Categories: | Vegetable English 17th century onion |
| Original Source: | Robert May, The Accomplisht Cook |
| Secondary Source: | |
| Cook: | Johanna Dudley |
| Meeting Date: | 1990-00-00 |
| Serves: | 8
|
To Butter Onions
Take apples and onions, mince the onions and slice the apples, put them in a pot, but more apples than onions, and bake them with the household bread, close up the pot with paste or paper, when you use them, butter them with butter, sugar and boiled currans, serve them on sippets, and scrape on sugar and cinnamon.
Ingredients
| 1 | large onion (or 2 small onions) |
| 3 | large or 6 small apples -- peeled, cored, chopped |
| 1 Tbs. | Butter (in Lent use 1 T olive oil) |
| 1 Tbs. | cinnamon sugar |
| 1/8 c. | currants |
Steps
- Melt butter (or oil) in large skillet or pot.
- Sauté onions and apples until tender, stirring often.
- Top with cinnamon sugar and currants.
- Serve on Sippets (toasted bread) (if desired).
Note
You can do these in the oven in a casserole, on the stove top or in the microwave.
Use sweet Vidalia onions, if available
Costs: cheap
EASY. This goes over will at feasts & would be great for camping events. I even like it cold...
I served in Spring 1990 (Much Ado about Nothing Event)