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Glazed onions (oignons glacés)

Erken's glazed pearl onions from 1914: small onions are blanched, simmered tender in broth with butter and sugar, the stock is reduced to a jelly and the onions are glazed to a shine in the pan.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 395 (falt i det fri)

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About the dish

A classic French garnish of glazed pearl onions, included in Erken's chapter on root vegetables and greens as a side dish for roasts and ragouts.

How to make it

  1. 1

    Blanch the onions

    Clean the pearl onions and blanch them quickly in boiling water. Lift them out and let them drain.

  2. 2

    Cook the onions tender

    Place the onions in a pot with boiling broth, butter and sugar. Let them cook until tender.

  3. 3

    Reduce the sauce

    Take the onions out and reduce the stock until it is thick as jelly.

  4. 4

    Glaze

    Return the onions to the reduced stock and glaze them by shaking the pan often, so the onions become shiny.

Changes from the original

Measurements converted to modern units (deciliters, grams). The quantity of pearl onions is unclear in the original text and has been set to 1 kg. The method has been divided into numbered steps.

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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. 395) → Modernised~87% of the text changedremovedadded
1 kg. smaaløk kg småløk (mengdeangivelsen er utydelig i originalen). 6 del. buljong dl buljong. 60 gr. smør sukker. De rensede, forvellede løk sættes over ilden g smør. 1 ss sukker (etter skjønn). Rens småløken og forvell den raskt i kokende vann. Løft den opp og la den renne av.. Legg løken i en kjele med kokende buljong, smør og sukker, koker, sukker. La den koke til de den er møre. Løken tages op, mør.. Ta løken opp, og sausen kokes ind kok kraften inn til gele, løkene lægges den er tykk som gelé.. Legg løken tilbake i den innkokte kraften og glasseres, idet gryten ofte rystes. glaser den ved å riste kjelen ofte, slik at løken blir blank.

Note on Modernised

Mål omregnet til moderne enheter (desiliter, gram). Mengden småløk er utydelig i originalteksten og er satt til 1 kg. Fremgangsmåten er delt i nummererte trinn.

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Frequently asked questions

Why should the onions be blanched first?
Blanching (a quick boil) makes small onions milder and easier to clean, and they hold their shape better when they are later simmered tender in broth with butter and sugar.
What does it mean to glaze the onions?
After the onions are tender, they are taken out and the stock is reduced until it is thick as jelly. The onions are put back, and the pan is shaken often so the sweet, reduced sauce settles as a shiny coating around each onion.
How long does the dish take, and how much do I need?
Allow about 45 minutes in all. For 4 servings you use 1 kg pearl onions, 6 deciliters broth, 60 grams butter and sugar to taste.
What do glazed onions go with?
The recipe appears among side dishes in Schønberg Erken's "Stor kokebok" from 1914 (p. 395) and is used as garnish and side dish, typically with roasts and other meat dishes.

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