The sun. [volume] (New York [N.Y.]) 1833-1916, 1905-01-15
MADE OF SPANISH ONIONS.
APPETIZING USES or 4 VICTIM
or PREJUBiCE.
Less strong In Flavor Than the Common
onion and Capable OF Delicious Com
binAtions WIN Meats and Vegetables
For Dinners, LunChrons, suppers

. common or garden variety, ds rAlneT
vulgar vegetable
Onions and even garlic are held in con
tempt only in this country and IN England.
In Continental countries 1t is different.
and one does not feel oneself compelled TO
shun onions as II they were something to be
ashamed Of
There need be no prejudice against the
silyery, shiny skinned, plump onions Of
Spain and Bermuda. The fruit dealers
and grocers sell them for 10 cents pound.
Sometimes there is only one in a pound.
But such onions are of the largest size and
more frequently they run three onions to
two pounds
These onions have very delicate flavor.
In cooking them for the many purposes
described here they should not be boiled.
Put them into pan and bake them. taking
care to see that they are not allowed to
dry up. Basic them frequently
II the onion is eaten plain, salt and pepper
applied while it is baking make the dish
ready for the table, But it is rather In its
combination with other food that the
Spanish onion ia interesting TO seekers after
novel and varied results in cooking.
Take the Spanish onion, for instance. as
a means Of creating supper dishes that VIII
prove tempting TO even the most Jaded
appetite In the onion when the heart has
been removed place boiled chicken lyer1,
which may be broken into small pieces.
Over these scatter grated red pepper and
bread crumbs.
Put the onion back into a very hot oven
to brown. The part Of the onion taken out
10 make room for the chicken livers should
he placed over them.
boiled kidney put into the onion and
literally favored with grated red pepper
makes a delicious supper dish 1t should
be served with devil sauce OF mustard
and bread crumbs.
A thin soe Of broied ham l. rolled and
put into the middle Of the onion. The part
of the onion removed is chopped up and
replaced over the ham and is favored with
black pepper.
just before the onion il put into quick
oven an egg * broken over il. This covers
the top and nuns into the dish about the
onion. When cooked the combination has
the taste Of shirred egg and is delicious
dish
A less complicated dish j. made by cut
ting up hard boiled eggs with the heart
Of the onion mixed with Parmesan cheese
and bread crumbs. This stuffirR il put
into the onion wheel is hen TAXED.
In this way a Spanish onion Is rendered
delicate enough even Tor woman's
luncheon
For another supper dish, one pats
rolled up strip OF bacon into ne centre
OF tile onion and mnshes With u baked
potato the inside Of the onion. Then that
is PM about the bacon and made into
little mound on top 4 few minutes in
quick oven browns the top appetizingly
Oysters. usually with slice of bacon
a. they are served en- brochcite boiled
salmon broken into very small bits and
favored with chives. and crab meat pre-
pared as for devlled crab all make de-
lcious stuflnRs for the baked onions.
Care must always bc taken to select no
material for stuning that is too delicate
TO hold itH own flavor against the favor
of the onion. One plan TO prevent the pre-
dominance Of the onion favor IL 70 keep the
onion in the stove for only few minutes
after il hus been filed. in this way the
Juices Of the onion do not have chance
10 permeate the auiiing. but merely add
piquant flavor,
perhap- after all, there Is no more salts
factory supper arrangement Of the onion
thar a combination of il with Welsh rarebit.
when the dimnutye rarebit Is ready. 1t Il
poured into the onion, a bit of toast Is laid
over the top and some OF the cheese ~
poured over that There are few better
dishes for supper and none i a more judi
clous accom- panimeut 10 good. cold beer.
The parts Of the onion not utilized after
II D. stuffed make decously appetiZing
sandwiches The bread should not be
toasted. but cut very thin and butCrcd be-
fore the onions ara laid on H.
In g IA inn nj llHn
more 70 mems supper- than 20 dainty wo-
mems lunCheou~, although u can he used
to vary the mouotony u the dishes generally
offered AZ these functions,
when used al a luncheon the treatment
Of the onion Is different from that om-
povcd when dishes for mems appetites
are in question After the onion ha, been
baked the top should be cut OIL at little
more than half il height. Then scoop
out the interior leaving cupllke arrnnge-
meut which will hold lunch dishes and im
part TO them an celebrating flavor Of
onion But this flavor will never be strong
enough TO cause some OF the disagreeable
after effects Of eating onions which have
come TO make them especially unsuitcd to
worneu'- lunchcon-
Cri4pv fried oysters fried in an onion
make nice fish course. or the oysters
fyuiffe or cooked ia cream serve the same
purpose attTactively Mushrooms boiled
in cream or broiled also make delicious
-tutitng Tor the onions
Sweetbreads are a little too delicate in
flavor 10 he put inside onions for even u few
minutes but the result is agreeable If the
sweet breads are cooked ia cream and
highly seasoned. II there is danger OF the
onion flavor becoming too strong thin
LAYER Of toast may be put about the sweet
breads They do not need 10 be placed
agaiu in the stove, but may be served i'm
nedately.
Shriinps cooked in cream are delicious
inthe same way and 70 = crenmed chicken.
Vie Spanish onion has many uses a.
dinner dish and probably none Is better
than he onion stuffed with meat
Chopped up beef or mutton, sufficiently
favored with pepper and fine herbs. should
be pus into an onion and baked until the
juices have penetrated the meat Always
in such cases the onion before II IL stuffed
should he raw enough not to become over
cooked whilethc choppcdmea baking
Chopped up ham or coHed beef affords
an exCelleti contrast TO the favor OF the
onion especially when green peppers are
added The pepper il chopped up and
should be sprnkled through all meat
stuhngs RiDe or ri-otto Favored with
saffron makes delicious rtuftnR when
meat IL not desired.
A. a dinner course the Spanish onion is
an excellent variant Of the vegetable course.
The French Away flavor green peas with
sf..,r.