{"id":7038,"slug":"boiled-onions","title":"BOILED ONIONS","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["onions","salt","water","pepper","butter (or cream sauce)"],"ingredients_norm":["onion","salt","water","pepper","butter"],"steps":["Peel the onions and cut off the roots; drop each into cold water as soon as it is peeled.","When all are ready, drain and put in a saucepan well covered with boiling water, adding a teaspoon of salt for every quart of water.","Boil rapidly for ten minutes with the cover partly off; drain and return to the fire with fresh water.","Simmer until tender; add pepper and butter and serve, or omit the butter and pepper and pour a cream sauce over the onions."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w34:11","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.98,"content_hash":"28c91f34df1a99d9d788258a3e53632dd0ebdfb1cf4b22b9e0f60d8e24201cc8","created_at":"2026-08-02T16:57:04Z","updated_at":"2026-08-02T16:57:04Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/boiled-onions"}