This is at best a rather unpleasant task, because the fumes from the
strong volatile oil 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 layers are likely to fall apart when the onion is cut, it
is advisable to select medium-sized or small onions, for these may be
cooked whole. After the onions have been peeled, they may be cooked in a
variety of ways.
49. BOILED ONIONS.--Perhaps the simplest method of cooking onions is to
boil them. To allow the strong volatile oil to escape instead of being
reabsorbed by the onions, and thus improve the flavor of the onions, the
cover should be kept off the vessel while they are cooking. The water in
which this vegetable is cooked has not a very agreeable flavor, so no
use should be made of it.
Peel the desired number of onions and if necessary cut them into halves
or quarters. Place them in sufficient boiling water to cover well. Cook
in an uncovered vessel until tender enough to be easily pierced with a
fork, but not so soft as to fall apart. Then pour off the water, season
with more salt, if necessary, and a little pepper, and add 1
tablespoonful of butter for each four persons to be served. Serve hot.
50. CREAMED ONIONS.--A cream sauce added to onions makes a very
appetizing dish.
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