A historical side dish from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). An excellent way to peel onions so as not to affect the eyes is to take a pan full of water and hold and peel them under the water.
Preserved exactly as written in the original source
Peel off the outside
Cut off the ends
Put them into cold water, and into a stewpan and let them scald two minutes
Turn off that water
Pour on cold water salted a little
Boil slowly till tender, which will be in thirty or forty minutes, according to their size
When done drain them quite dry
Pour a little melted butter over them
Sprinkle them with pepper and salt and serve hot
Modern guidance to help you succeed with this vintage recipe
The initial two-minute scalding removes sulfur compounds that cause harshness and bitterness, while the second cooking in fresh salted water allows the onions to sweeten as their starches convert to sugars during the gentle simmer. Boiling in salted water seasons the onions from within through osmosis while maintaining their structural integrity. The final draining and butter coating creates a glossy finish that carries seasoning and prevents the onions from drying out.
The onions can be peeled up to 1 day ahead and stored submerged in cold water in the refrigerator. They can also be fully cooked up to 2 hours ahead, kept at room temperature, and reheated gently in the butter just before serving.
Store leftover boiled onions in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a tablespoon of butter or water to prevent drying out, approximately 3 to 5 minutes until warmed through.
AI-generated tips from Chef Cecil's culinary database
The onions can be peeled up to 1 day ahead and stored submerged in cold water in the refrigerator. They can also be fully cooked up to 2 hours ahead, kept at room temperature, and reheated gently in the butter just before serving.
Store leftover boiled onions in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a tablespoon of butter or water to prevent drying out, approximately 3 to 5 minutes until warmed through.
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