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The New Zealand Railways Magazine, Volume 12, Issue 8 (November 1, 1937)

Norwegian Baked Onions

Norwegian Baked Onions.

Peel and slice thinly, say, four large onions, then line a pie-dish with breadcrumbs, put in a layer of onions, pepper and salt, and a little chopped parsley, and continue until the dish is full. Now pour over a teacupful of milk, cover with breadcrumbs, and a few pieces of butter here and there, and bake until nicely brown. Serve at once.