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Stuffed Onions

Large Spanish onions are hollowed out, filled three-quarters full with chicken or veal ground meat, tied in a thin cloth and gently boiled about 1½ hours in salted water with Maggi seasoning. The onions are glazed in browned butter with sugar and served on a warm platter with a thick brown sauce, optionally with small meatballs.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 22 (falt i det fri)

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About the dish

An elaborate small dish in which large Spanish onions are hollowed out, filled with a fine ground meat of chicken or veal, boiled tied in cloth and finally glazed in browned butter with sugar. The use of Maggi seasoning shows how quickly the new industrial flavorings found their way into Norwegian cookbooks around 1900.

How to make it

  1. 1

    Prepare the onions

    Clean the onions. Cut off a lid at the root end and carefully hollow out the inside of the onion, so the shell holds its shape.

  2. 2

    Fill

    Fill the onions three-quarters full with ground meat of chicken or veal, and put the lid back on.

  3. 3

    Tie up

    Tie each onion in a piece of thin cloth (cheesecloth) so it stays together during boiling.

  4. 4

    Boil tender

    Boil the onions tender in boiling water with Maggi seasoning and salt added. Count on about 1½ hours, and let it simmer covered.

  5. 5

    Lift out

    Carefully lift the onions out with a slotted spoon when they are tender, and remove the cloth.

  6. 6

    Glaze

    Brown the butter with the sugar in a slightly deep pan and glaze the onions in it with great care.

  7. 7

    Arrange

    Place the onions on a slightly deep, warm platter. Pour thick brown sauce over, optionally with some very small meatballs in the sauce.

Changes from the original

Quantities are given numbers where the original lacks them (the number of onions and amount of ground meat are estimated for a serving for four). "Thin cloth" is rendered as cheesecloth or thin cotton fabric. Maggi seasoning can be replaced with a few drops of soy sauce or stock essence. The boiling time is kept at about 1½ hours.

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Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 22) → 1949 (korrekturlest, s. 32)~46% av teksten endretfjernetlagt til
Spanske løk hønse- eller kalvekjøtsfarce vand 5 draaper Maggi-krydderi kalvekjøttfarse vann 1 teske norex-hønsebuljongterning salt 80 gr. smør ½ teske sukker teskje sukker. Løkene renses, og ved rotenden avskjæres et lok, lokk, hvorefter det inderste innerste av løken uthules og fyldes fylles med hønse- eller kalvekjøtfarce, kalvekjøttfarse, ¾ fulde. fulle. Lokket lægges paa, legges på, og løkene bindes ind inn i et stykke tyndt tynt tøi. Kokes møre i kokende vand, 5 draaper Maggi-krydderi vann, terningen og salt; man maa må regne omkring 1½ time til kokningen, og der maa smaakokes må smakokses under lok. Tages lokk. Tas op med hulslev, naar hullslev når de er kokt; tøiet tages væk. tas vekk. I en litt dyp pande panne brunes smørret smøret med sukkeret, og heri glasseres glaseres løkene med stor forsigtighet. forsiktighet. Løkene anrettes paa på et litt dypt varmt fat. Brun, jevnet saus heldes helles over løkene paa på fatet; gjerne nogen ganske smaa kjøtboller små kjøttboller i sausen.

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Frequently asked questions

How long should the stuffed onions boil?
Count on about 1½ hours. They should simmer covered in boiling water with salt and a few drops of Maggi seasoning until tender.
Which filling is used?
Ground meat of chicken or veal. The onion is hollowed out and filled ¾ full, so the meat has room to expand.
Why are the onions tied in cloth?
So that they hold their shape during the long boiling and don't fall apart. The cloth is removed when the onions are lifted out with a slotted spoon.
How are the onions glazed and served?
80 g of butter is browned with ½ tsp of sugar in a slightly deep pan, and the onions are carefully glazed. They are arranged on a warm, slightly deep platter with thick brown sauce over. The recipe is from Henriette Schønberg Erken's "Stor kokebok" (1914), p. 22.

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