Onion Porridge is a traditional British recipe, based on Charles Elmé Francatelli's recipe of 1861, for a classic puree or soup of a yellow Spanish onion cooked in a water until very soft that was traditionally used as a remedy for colds. The full recipe is presented here and I hope you enjoy this classic British version of: Onion Porridge.
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This is a classic recipe for a Victorian version of Onion Porridge that's derived from the chef, Charles Elmé's 1861 volume, The Cook's Guide and Housekeeper's & Butler's Assistant. Below you will find both the recipe in its original form and a modern redaction.
Original Recipe
No. 160.—ONION PORRIDGE.
Take a Spanish onion as big as you can procure, peel and split it into quarters, and put these into a small stewpan with a pint of water, a pat of butter, and a little salt; boil gently for half an hour; add a pinch of pepper, and eat the porridge just before retiring to bed. This is also an excellent remedy for colds, and was imparted to me by a jolly, warm-hearted Yorkshire farmer.
Modern Redaction
Ingredients:
1 large Spanish onion (these are the sweet yellow onions)
600ml water
1 1/2 tbsp butter
sea salt, to taste
pinch of freshly-ground black pepper
Method:
Peel and quarter the onion, add to a pan along with the water and butter then season with salt and black pepper. Bring to a boil, reduce to a simmer and cook for 30 minutes, or until the onion is very soft. Serve hot in a warmed soup bowl and eat just before bedtime or use as a remedy for colds.
