{"id":4539,"slug":"onions-glaces","title":"Onions glacés.","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["one dozen small white onions","one quart of cold water","a spoonful of salt","one ounce of butter","one spoonful of meat extract"],"ingredients_norm":["white onion","cold water","salt","butter","meat extract"],"steps":["Peel one dozen small white onions and put in one quart of cold water with a spoonful of salt.","Put on fire, boil for about five minutes, drain off water, and put the onions in a shallow sauté pan with one ounce of butter.","Put in oven and roast until brown.","Then add one spoonful of meat extract, let them glacé in this for a few minutes, and then serve.","If preferred the onions may be glacéd by sprinkling with powdered sugar, and omitting the meat extract. Or take one pint of strong beef consommé and reduce one-half, then add at the same time as the onions, and they will glacé while reducing."],"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/39550","source_ref":"pg:39550:w18:12","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"f6245a514001608f4e74909521c35320090203cd9534d4cbe40979418bbad43d","created_at":"2026-08-02T16:37:04Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe (1919), 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/onions-glaces"}