Chapter XVIII · Vegetables and Farinaceous Products · No. 2183
2183—Glazed Onions
For the preparation without colouration: Peel some small onions of equal size without grazing them. Set them to cook in enough white consommé to almost cover them, and two oz. of butter per pint of consommé.
At the last moment roll them in their cooking-liquor, reduced to a glaze.
For the preparation with colouration: Cook the onions very gently in butter, with a pinch of powdered sugar, so that the cooking and the colouring may be effected together.
Escoffier, A. (1907). A Guide to Modern Cookery, No. 2183, p. 654. London: William Heinemann. Translation of Le Guide Culinaire (1903).
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