Vegetables
Onions
Boiled Onions
The simplest method of cooking onions is to boil them in a large pot with plenty of boiling water.
Keep the pot uncovered to allow the strong volatile oils from the onions to escape instead of being reabsorbed by the onions.
The water in which onions are cooked should be discharged because it has not a very agreeable flavor.
If you are serving just boiled onions, it is good idea to use small or medium-sized onions or cut them into halves or quarters before cooking.
Directions:
1. Peel the desired number of onions and place them in sufficient boiling water to cover well. Cook in an uncovered pot until tender enough to be easily pierced with a fork, but not so soft as to fall apart.
2. After onions are cooked, pour off the water and use as directed in your recipe.
3. If you are serving just boiled onions, drain the water, season them with salt and ground pepper to taste, and add 1 tablespoon of butter for each four persons to be served. Serve hot.
One pound of onions makes about 4 servings.
RomWell Cookbook
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Peeling onions is an unpleasant task, because the fumes from the strong volatile oils from onions are irritating to both the eyes and the nostrils. However, it may be done more comfortably by keeping the onions immersed in cold water during the peeling. Remove only the dry outside shells, and, if the onions are large, cut them in halves or quarters. However, as the various onion layers are likely to fall apart when the onion is cut, it is advisable to select medium-sized or small onions for boiling, because these may be cooked whole.
Onions are best chopped by hand, food processors will change their taste and texture.
Onions lose flavour very quickly, so chop them just before using.
