Glazed Onions
Recipe No. 604 from the U.S. Army's WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Recipe No. 604 from the U.S. Army’s WWII cookbook — Vegetables. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.
Ingredients
- Onions — 25 pounds
- Salt (for onions) — as needed
- Water, boiling (for onions) — as needed
Sugar, brown — 1½ pounds (1 No. 56 dipper)
- Water, boiling (for sugar) — 1¾ quarts (1¾ No. 56 dippers)
- Salt — 1½ ounces (3 mess kit spoons)
- Butter — 12 ounces (½ mess kit cup)
Directions
- Wash onions; peel. Cut into halves or leave whole.
- Add boiling salted water to onions. Heat to boiling point; reduce heat and simmer, uncovered, 5 to 7 minutes or until tender. Drain.
- Mix sugar and water, stirring only until sugar is dissolved. Heat to boiling point; boil, without stirring, until a thin sirup is formed. Add salt and butter.
- Place onions in baking pans; pour sirup over onions.
- Bake in hot oven (400° F.) about 30 minutes, basting frequently with sirup.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Onions — 2 lb Salt (for onions) — to taste Water, boiling (for onions) — to taste Sugar, brown — 2 oz Water, boiling (for sugar) — 9 tbsp Salt — about ¾ tsp Butter — 1 oz
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 604, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.