Tag: onions

Fried Onions with Apples

Fried Onions with Apples in Bowl

A hundred years ago there was a limited selection of fruits and vegetables during the winter months.  Onions and apples are two foods that store well, and were frequently eaten during the winter – though I had never thought of them as being foods that would be combined in one recipe until I saw a recipe for Fried Onions with Apples in a hundred-year-old cookbook. I couldn’t picture what this recipe would taste like, so decided to give it a try.

The sweet tartness of the apples combined beautifully with the sharpness of the onions to make a tasty side dish. I served the Fried Onions with Apples with roast beef and it nicely complemented the meat.

Here’s the original recipe:

Recipe for Frined Onions with Apples
Source: Good Housekeepng’s Book of Menus, Recipes and Household Discoveries (1922)

Here’s the recipe updated for modern cooks:

Fried Onions with Apples

  • Servings: 3 - 4
  • Difficulty: moderate
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4 medium onions, sliced

3 large tart apples, peeled and sliced (I used Braeburn apples.)

2 tablespoons bacon fat or other fat (The old recipe called for meat drippings.)

1/2 teaspoon salt

1/3 cup water

Heat fat in a skillet, then add the onion slices. Saute using medium heat until the onions begin to turn transparent, then add the apples, salt and water. Cover and cook until the apples are soft (10 – 15 minutes). Remove lid, increase heat to medium high, and fry until the water has evaporated and the onions and apples are a light brown; stir frequently.

http://www.ahundredyearsago.com

Old-fashioned Cauliflower with Onion Sauce

cauliflower with onion sauce in green bowl

Cauliflower is a delightful fall vegetable, so I was pleased when I recently came across a hundred-year-old recipe for Cauliflower with Onion Sauce. This dish contains cauliflower florets smothered with a rich and creamy sauce made with cream and onion puree. It is then topped with lightly toasted bread cubes.

Here’s the original recipe:

Recipe for Cauliflower with Onion Sauce
Source: Recipes for Everyday by Janet McKenzie Hill (1919)

Making the sauteed bread cubes brought back warm memories of my mother in law. She often sauteed bread cubes to lightly toast them when making a topping for casseroles or other dishes. I generally go the easier route when making a bread topping, and use fine bread crumbs and skip sauteing them. But I really liked the larger sauteed bread cubes in this dish, and may have to make them again to top other dishes.

I couldn’t bring myself to use Crisco when I sauteed the bread cubes and instead used butter.

Here’s the recipe updated for modern cooks:

Cauliflower

  • Servings: 4 - 5
  • Difficulty: moderate
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2 large onions

1 cup cream

1/2 teaspoon salt

1/4 teaspoon pepper

1 egg yolk, beaten

1 head cauliflower

1 slice bread

1 teaspoon butter

Onion Sauce

Remove outer layer from onions, slice and place in a saucepan. Cover with water, and using high heat bring to a boil.  Reduce and cook until tender about 15 minutes. Drain, then press through a sieve or puree (I used a Foley mill.) Combine onion puree, cream , salt, pepper, and egg yolk in a saucepan. Using medium heat, heat until the sauce thickens and is on the verge of boiling. Remove from heat.

Cauliflower

Cut the florets from the head of cauliflower. Place in a saucepan, and cover with water.  Bring to a boil, then reduce heat and cook until tender (about 8 -10 minutes). Remove from heat and drain.

Bread Cubes

Cut bread into 1/2 inch cubes. Melt butter in small skillet using medium heat, add bread crumbs. Gently stir occasionally until lightly browned. Remove from heat.

To Serve

Place cauliflower in serving dish. Pour onion sauce over the cauliflower, then sprinkle with sauteed bread crumbs.

Traditional Onion Souffle Recipe

I recently had a roast in the oven, and was looking for a side dish to accompany it, so when I happened upon a hundred-year-old recipe for Onion Souffle, I decided to give it a try.

Onion Souffle contains onions and bread crumbs, and reminds me a little of stuffing.  This side dish had a robust onion flavor and nicely complemented the roast, though it was a little dry. The next time I make this Souffle, I’ll probably drizzle a little gravy or other sauce over the top.

Here is the original recipe:

Source: The Housewife’s Cook Book by Lilla Frich (1917)

And, here is the recipe updated for modern cooks:

Onion Souffle

  • Servings: 2
  • Difficulty: moderate
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1 tablespoon butter, melted

1/2 cup soft bread crumbs

1/2 cup onion, finely chopped

1/4 teaspoon salt

1/8 pepper

1 egg, separated

Preheat oven to 350° F. Put bread crumbs and melted butter in a bowl, then stir.  Add onions, salt, pepper, and egg yolk; stir to combine.

Put the egg white in a small mixing bowl, beat until stiff peaks form. Then fold the beaten egg whites into the onion and bread mixture.

Spoon into buttered custard cups (small ramekins). The souffle does not rise much during cooking, so the custard cups can be filled to within 1/2 inch of the top. Place in oven and bake until set and lightly browned (about 30 minutes). Removed from oven and serve. If desired,  the onion souffle can be unmolded.

Old-fashioned Creamed Carrots and Onions

I’m currently auditioning foods to serve on Thanksgiving. Some people love to try new recipes when family and friends convene for the holidays. I, on the other hand, prefer to try new recipes ahead of time to help ensure that all goes smoothly on the big day.

So when I saw a hundred-year-old recipe for Creamed Carrots and Onions, I had to give it a try.  It just said Thanksgiving to me, and brought back vague memories of wonderful creamed vegetables lovingly prepared by my grandmother and other elderly relatives when I was a child

The recipe did not disappoint. The Creamed Carrots and Onions passed their audition. They were easy to make, colorful,  and tasty — and definitely deserve a spot on the Thanksgiving table.

Here is the original recipe:

Source: Good Housekeeping (August, 1917)

And, here is the recipe updated for modern cooks:

Creamed Carrots and Onions

  • Servings: 4 - 6
  • Difficulty: easy
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2 cups sliced onions

water

2 cups bite-sized carrot chunks (peel or scrape carrots, then cut into chunks)

2 tablespoons butter

2 tablespoons flour

1/2 teaspoon salt

1/8 teaspoon pepper

1 cup milk

Put onions in saucepan and cover with water; bring to a boil then reduce heat and simmer for 5 minutes. Add carrots and cook for an additional 10 minutes or until the carrots are tender. The carrots should be tender but not mushy. Remove from heat and drain.

In the meantime, in another pan, using medium heat, melt butter; then stir in the flour, salt, and pepper. Gradually, add the milk while stirring constantly. Continue stirring until the white sauce thickens. Gently stir in the cooked carrots and onions. Remove from heat and serve.

Old-fashioned Onion Toast

Sometimes simple foods are the best. Toast toppers are a favorite of mine for lunch or a light dinner, so when I saw a recipe for Onion Toast in a hundred-year-old magazine, I had to give it a try.

Mild, sweet onion slices embedded in a rich, creamy sauce are served over a classic French toast.  The bread was soaked in beaten eggs, and then grilled to create a delightful French toast that added an unexpected, but delightful, dimension to this dish.

In days gone by, this simple dish was probably seen as a way to stretch budgets when money was tight – but I would put this dish in the category of gourmet comfort food. This recipe is a keeper, and will become part of my repertoire of recipes that I regularly make.

Here’s the original recipe:

Source: Good Housekeeping (August, 1917)

When I made this recipe I wasn’t exactly sure what a Bermuda onion was, so I googled it and determined that it was a large, mild onion. But I was surprised to discover that in the late 1800s and early 1900s that large quantities of onions actually were imported into the U.S. from Bermuda. According to the Bermuda 4U website, after Mark Twain visited Bermuda, he wrote about its wonderful onions in Rambling Notes of an Idle Excursion:

The onion is the pride and joy of Bermuda. It is her jewel, her gem of gems. In her conversation, her pulpit, her literature, it is her most frequent and eloquent figure. In Bermuda metaphor it stands for perfection — perfection absolute.

Here’s the recipe updated for modern cooks:

Onion Toast

  • Servings: 2 - 4
  • Difficulty: easy
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Onion Sauce

2 onions, sliced (about 1 1/4 cups sliced onions)

3 tablespoons butter

2 tablespoons flour

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup milk

French Toast

2 eggs

4 slices bread

1/4 teaspoon salt

pepper

butter

Onion Sauce: Melt butter in a skillet using medium-low heat, then add the onion slices and saute until the onions become soft and translucent.  Stir in the flour, salt, and pepper. Slowly add the milk while stirring constantly. Continue stirring until hot and bubbly. Remove from heat and serve over the French Toast.

French Toast: Beat eggs with a fork, then stir in salt and a dash of pepper.  Dip the bread slices in the egg mixture then place on a hot griddle that has been generously greased with butter. Using medium heat, grill until the bottom side of the bread is browned, then flip and cook the other side.

Cook’s notes: The original recipe called for 6 slices of bread, but I used 4 slices. I only had enough of the beaten eggs to coat 4 slices – and the amount of onion sauce seemed about right for 4 slices. I also did not scald the milk prior to stirring it into the onion mixture.

Old-fashioned Cream of Onion Soup Recipe

cream of onion soup

There’s starting to be a nip in the air; a few trees are turning lovely hues of red and yellow, and the days are getting shorter. Autumn is here – and I had a sudden urge to make soup.

I found a lovely  hundred-year-old recipe for Cream of Onion Soup. The soup was rich and creamy with flecks of onions. The recipe called for 1/2 teaspoon of pepper which gave the Cream of Onion Soup a delightful peppery undertone.

Source: American Cookery (Boston Cooking School Magazine), March, 1916
Source: American Cookery (Boston Cooking School Magazine), March, 1916

Here is the recipe updated for modern cooks:

Cream of Onion Soup

  • Servings: 7 - 9
  • Difficulty: moderate
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5 onions, sliced (approximately 3 cups)

1/4 cup butter + 1/4 cup butter

4 cups water

4 sprigs parsley

1/4 cup flour

1 teaspoon salt

1/2 teaspoon pepper

4 cups milk

2 egg yolks

1/2 cup cream

Melt 1/4 cup butter in large saucepan, add sliced onions and saute until the onions are soft and semi-transparent (but not browned).  Add water and parsley, bring to a boil and then reduce heat and simmer for about 10 minutes or until onions are tender. Remove from heat and cool slightly, then puree in a blender or food processor.

Meanwhile, in a dutch oven, using medium heat, melt 1/4 cup butter; then stir in the flour, salt and pepper. Gradually add the milk while stirring constantly; then add the pureed onion mixture.

In a small mixing bowl, beat egg yolks; add cream and stir to blend. Add a small amount (approximately 1 – 2 tablespoons) of onion mixture and  stir quickly to prevent the egg from coagulating. Then stir the egg and cream mixture into the onion mixture in the dutch oven. Bring to a simmer and then serve.

Browned Whole Onions Recipe

Browned Onions

I found a hundred-year-old recipe for Browned Whole Onions that is lovely with a hearty pot roast, game, or other flavorful meat. The onions’ robust flavor nicely complements the meat.

These onions are firmer than the sliced browned onions that are often served today–and they are not at all like the breaded onion “flowers” that restaurants sometimes serve. Instead they have a delicate outer browned layer, and firmer but delicious inner layers.

Here’s my modern adaptation of the old recipe:

Browned Whole Onions

  • Servings: 8
  • Difficulty: moderate
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8 medium onions

1 teaspoon salt + 1/8 teaspoon salt

2 tablespoons flour

1/8 teaspoon pepper

2 tablespoons bacon drippings or olive oil

1/2 cup water + 1/2 cup water

Preheat oven to 400° F.  Peel onions, place in a large saucepan, cover with water, then add 1 teaspoon salt. Bring to a boil, and then reduce heat and simmer for 15 minutes. Remove from heat and drain onions.

In the meantime combine the flour, 1/8 teaspoon salt, and pepper in a small bowl. Dust the onions with the flour mixture.

Place the bacon drippings or olive oil in an oven-proof skillet, then add onions.  Pour 1/2 cup water into the pan along the edge. Place pan in oven and bake for  approximately 25 minutes. Remove from oven, and gently turn and roll the onions in the dripping in the bottom of the pan. If needed, add additional water. Return to oven and bake for an additional 15 minutes or until lightly browned.  (The amount of time is dependent upon onion size. Larger onions may need to be rolled in the drippings a second time and cooked a little longer.) Remove from oven, and place browned onions in serving dish.

Add 1/2 cup water to the drippings in the skillet, and scrape the bottom of the pan to loosen any flour or cooked pieces of onion. Place on a burner, and bring to a boil while stirring constantly. Reduce heat and cook a few minutes until the mixture has thickened slightly. Spoon the “gravy” over the onions and serve.

Here is the original hundred-year-old recipe:

Source: Ladies Home Journal (February, 1916)
Source: Ladies Home Journal (February, 1916)