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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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Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From19141949Modernised
To19141949Modernised
1914 (proofread, p. 22) → Modernised~83% of the text changedremovedadded
Spanske løk hønse- 4 stk store spanske løk. 400 g farse av høns eller kalvekjøtsfarce vand kalvekjøtt (ferdig kjøttfarse). 2 l vann (til kokingen). 5 draaper Maggi-krydderi dråper Maggi-krydder (eller noen dråper soyasaus). 1 teske salt ts salt. 80 gr. g smør ½ teske sukker Løkene renses, og (til glasering). 0,5 ts sukker. 4 dl brun, jevnet saus (til servering). 12 stk små kjøttboller (valgfritt, i sausen). Rens løkene. Skjær av et lokk ved rotenden avskjæres et lok, hvorefter og hul ut det inderste innerste av løken uthules og fyldes forsiktig, så skallet holder formen.. Fyll løkene tre fjerdedeler fulle med hønse- farse av høns eller kalvekjøtfarce, ¾ fulde. Lokket lægges paa, kalvekjøtt, og løkene bindes ind legg lokket på igjen.. Bind hver løk inn i et stykke tyndt tøi. Kokes tynt tøy (osteklede) så den holder seg samlet under kokingen.. Kok løkene møre i kokende vand, 5 draaper Maggi-krydderi vann tilsatt Maggi-krydder og salt; man maa regne salt. Regn omkring 1½ time til kokningen, time, og der maa smaakokes la det småkoke under lok. Tages op lokk.. Ta løkene forsiktig opp med hulslev, naar hullsleiv når de er kokt; tøiet tages væk. I møre, og fjern tøyet.. Brun smøret med sukkeret i en litt dyp pande brunes smørret med sukkeret, panne og heri glasseres glaser løkene i dette med stor forsigtighet. Løkene anrettes paa forsiktighet.. Legg løkene på et litt dypt dypt, varmt fat. Brun, Hell brun, jevnet saus heldes over løkene paa fatet; over, gjerne nogen med noen ganske smaa kjøtboller små kjøttboller i sausen.

Note on Modernised

Mengder er tallfestet der originalen mangler dem (antall løk og farsemengde er anslått til en porsjon for fire). «Tyndt tøi» er gjengitt som osteklede eller tynt bomullsstoff. Maggi-krydderi kan erstattes med noen dråper soyasaus eller kraftessens. Koketiden er beholdt som ca. 1½ time.

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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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