SOME ONION RECIPES.

Star (Christchurch), Issue 17346, 10 May 1924, Page 18

SOME ONION RECIPES.

Onions are a healthy vegetable containing useful mineral salts. Most made-up dishes are improved by a slight flavouring of onion, but too much should not be used. Spanish onions are milder and considered superior in flavour to the English ones, and are especially useful for serving as entrees, such as “ stuffed onions, or onions au gratin. STUFFED ONIONS. Required: 4 Spanish onions, 3oz of breadcrumbs, loz ol grated cheese, loz of butter or margarine, salt, pepper, milk and browned breadcrumbs. Peel the onions and boil them in salted water for half an hour. Drain on a sieve until cool. Cut about liin ; across the top, scoop out the centres, and chop them finely. Mix with the breadcrumbs, melted margarine, cheese and seasoning. Add sufficient milk to bind them into a firm paste. Fill the onions with this forcemeat, brush them over with milk, sprinkle with the browned crumbs, put into a greased baking tin, and bake for about threequarters of an hour. Serve on a hot dish and pour brown gravy over. ,C REAM ED ONIONS. Required ; 4 medium-sized Spanish 1 onions, 3oz of margarine, loz of flour, % pint of milk, salt, pepper, toast. Peel the onions and boil in salted water until tender, about one hour. Drain them on a sieve Melt the margarine in a pan. stir in the flour, and blend well. Gradually add the milk, stir until boiling, season, add the onions cut in halves, and simmer for 15 minutes. Serve the onions on squares of toast, and pour the cream over. ONIONS AU GRATIN. j Requred; 4 cooked onions, 4 pint of white sauce, 3oz of grated cheese, loz of margarine, brown breadcrumbs. Cut the onions into thick slices, grease a fireproof dish, and put in first a layer , of onions, then a layer of cheese, cover , with weii-seasoned white sauce. Continue these layers until the dish is full, covering all with the sauce, spiinkle with browned breadcrumbs, put the i margarine in small pieces over the top, j and bake in a moderate oven until | nicely browned. Serve at once in the dish in which they were cooked.