An 18th-Century Recipe for Roasted Onions: A Simple and Delicious Dish

🧅Roasted onions were a popular dish in the 18th century and showcased a shift towards simple home cooking.

📖The recipe for roasted onions can be found in the 1808 cookbook 'The New System of Domestic Cookery' by Rundell.

🌱The recipe only requires onions with their skins on, salt, and optionally cold butter. It is a testament to the simplicity of 18th-century cooking.

🍽️Roasted onions can be enjoyed as a standalone dish or paired with roast potatoes and beetroots.

🔥The recipe calls for roasting the onions in an oven at a similar temperature and time as a baked potato, approximately 30-40 minutes at 350°F (175°C).

What cookbook does the recipe for roasted onions come from?

—The recipe comes from the 1808 cookbook 'The New System of Domestic Cookery' by Rundell.

Can I use different types of onions for this recipe?

—Yes, you can use any onion variety available to you as the recipe does not specify a particular type.

What temperature should I roast the onions at?

—Roast the onions at a temperature of 350°F (175°C), similar to baking a potato.

Can I add other seasonings to the roasted onions?

—The recipe suggests enjoying the onions with salt only, but you can also add cold butter or serve them with roast potatoes and beetroots for added flavor.

How long do the onions need to roast in the oven?

—Roast the onions for approximately 30-40 minutes until they are cooked and tender.

00:04Discover an easy and flavorful recipe from the 1800s for roasted onions.

00:42The recipe for roasted onions can be found in the 1808 cookbook 'The New System of Domestic Cookery' by Rundell.

01:23Roasted onions only require onions with their skins on, salt, and optionally cold butter.

02:18Roasted onions can be enjoyed as a standalone dish or paired with roast potatoes and beetroots.

02:51Roast the onions in an oven at a temperature of 350°F (175°C) for approximately 30-40 minutes.

10:58The roasted onions can be served and enjoyed, showcasing the simplicity and deliciousness of 18th-century cooking.