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Whole roasted onions

Whole roasted onions after Erken: 1 kg onions are blanched for 10 minutes in boiling salted water, drained, and then fried under a lid in 60 g half-browned butter with 1 tsp sugar until the onions are brown and tender.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 394 (falt i det fri)

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About the dish

Erken explains that onions contain sharp, spicy oils and sulfurous compounds that can be partly removed by blanching. Whole roasted onions are a classic accompaniment to roasted meat.

How to make it

  1. 1

    Blanch the onions

    Clean the onions and place them in boiling salted water. Let them simmer for 10 minutes, then lift them onto a cloth.

  2. 2

    Brown the butter

    Half-brown the butter in a pan or pot.

  3. 3

    Fry the onions

    Place the onions in the butter, sprinkle the sugar over them and fry under a lid until the onions are nicely browned and tender. Test with a skewer.

Changes from the original

The quantity of onions is interpreted as 1 kg (unclear in the source). The measurements have been kept, but grams and deciliters are used consistently, and the method is divided into steps in modern Norwegian.

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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. 394) → 1949 (korrekturlest, s. 434)~46% av teksten endretfjernetlagt til
Helstekt løk (oignons rotis). 1 (Oignons rotis.) ½ kg. løk 1 liter vand l. vann 2 teskeer teskjeer salt 60 gr. smør 1 teske teskje sukker. Løken renses, lægges legges i kokende, saltet vand, smaakoker vann, småkoker i 10 minutter, lægges legges op paa på et klæde. Smørret Smøret halvbrunes, løken lægges legges i, strøes med sukkeret, steker under lok, lokk til de er pent brune og møre, hvilket prøves med en pinde. pinne.

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Frequently asked questions

Why should the onions be blanched before frying?
The onions are simmered for 10 minutes in boiling salted water (1 liter water and 2 teaspoons salt) and then lifted onto a cloth. This makes the onions more tender and shortens the frying time in the pan.
How do I know the onions are done?
The onions are fried under a lid in half-browned butter until nicely browned and tender. Test with a skewer – it should pass easily through the onion.
What does the sugar do in the recipe?
1 teaspoon of sugar is sprinkled over the onions in the half-browned butter (60 g) and helps create a fine, brown caramelized color and flavor.
Where does the recipe come from?
From Henriette Schønberg Erken's «Stor kokebok» (1914), p. 394, where it is called «oignons rôtis». It serves 4 with 1 kg onions.

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