Escalloped Onions
This classic Escalloped Onions recipe from 1900 offers a comforting and savory dish with simple ingredients. Tender onions are cooked until soft and then baked in a creamy sauce with a buttery breadcrumb topping. The result is a rich, satisfying side dish perfect for a cozy dinner. The combination of sweet onions, creamy sauce, and crispy topping creates a delightful textural contrast.
Ingredients
- 1 cup Onions (Quantity estimated (not specified in original recipe))
- 1 quart Water
- 2 tablespoon Butter
- 2 tablespoon All-purpose flour
- 1 teaspoon Salt
- 1/4 teaspoon Black pepper
- 1 cup Milk
- 1/4 cup Buttered bread crumbs
Instructions
- 1Wash and peel the onions. Place the onions in a pot with 1 quart of water. Bring to a boil and cook for 5 minutes.
- 2Change the water and continue boiling for 10 minutes. Change the water again, and when thoroughly cooked (about 15 minutes more), remove from the fire and drain.
- 3Melt the butter in a saucepan. Add the flour and salt, and mix thoroughly. Add the milk and cook for 1 minute, stirring constantly. Add the cooked onions to the sauce. Pour the mixture into a well-buttered baking dish. Place the buttered bread crumbs on top of the onions.
- 4Bake in a moderate oven at 350°F (175°C) for 20 minutes, or until the top is golden brown and the sauce is bubbly.