{"id":4749,"slug":"onions-hongroise","title":"Onions, Hongroise","description":"From The Hotel St. Francis Cook Book (1919) by Victor Hirtzler.","ingredients_raw":["a large Bermuda onion","half a pound of fresh cream cheese","a pint of sweet cream","a large can of pimentos","a teaspoonful of paprika"],"ingredients_norm":["bermuda onion","fresh cream cheese","sweet cream","pimento","paprika"],"steps":["Chop fine a large Bermuda onion, cover with water, and cook until tender.","Drain, add half a pound of fresh cream cheese, a pint of sweet cream, a large can of pimentos, and a teaspoonful of paprika.","Serve in a chafing dish. Do not salt."],"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:w32:7","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"25619a553188218aa50353b62e557da4f5b1cdccc006502a98acd2c7d50fc248","created_at":"2026-08-02T16:39:51Z","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-hongroise"}