A Traditional Scottish Recipe for Stewed Onions and for Roast Onions

For several centuries, stewed and roast onions were a favourite Scottish supper. They were believed to be medicinal. Modern research confirms the medicinal properties of the onion family. Eating onions lowers blood cholesterol, reduces the tendency of blood cells to stick to each other, and widens blood vessels. This reduces the risk of strokes and heart disease. Onions also contain natural anti-cancer agents and help fight viruses, bacterial and fungal infections.

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Stewed Onions Ingredients

A dozen medium sized onions peeled
Chicken stock - sufficient to cover the onions in the pot
White pepper
Butter
White pepper
Salt
Mushroom catsup (optional) (catsup = ketchup)

Stewed Onions Cooking Method

Place the peeled onions in a cooking pot and cover them with chicken stock.

Add white pepper and salt to taste.

Stew the onions on a gentle heat for an hour.

Separate the onions from the stock and keep them warm. (Optionally, you may grill the onions to partly brown them.)

Reduce the stock to taste and thicken with butter kneaded in the white flour.

Serve the onions in a small bowl and pour the sauce over them.

Add a little mushroom catsup (optional).

To Roast Onions

Onions are roasted in the oven in their skins, peeled, and served with cold butter and salt. They are eaten either alone or with roasted potatoes, or with red or pickled herrings. In the latter case, we would recommend mustard as well as butter.