Savory Onions
Recipe No. 606 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. 606 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 — as needed
- Water, boiling — as needed
- Sugar, brown — 1 pound (1 mess kit cup)
- Salt — 2½ ounces (5 mess kit spoons)
- Pepper — as needed
- Chili sauce — 2½ quarts (2½ No. 56 dippers)
- 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.
- Arrange in baking pans.
- Combine sugar, salt, pepper, chili sauce and butter; pour over onions.
- Bake in moderate oven (375° F.) until onions are tender.
Notes
SCALED TO 8 SERVINGS (the original is ÷12.5): Onions — 2 lb Salt — to taste Water, boiling — to taste Sugar, brown — 1¼ oz Salt — about 1¼ tsp Pepper — to taste Chili sauce — 12¾ tbsp Butter — 1 oz
— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 606, Vegetables. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.