To make a ragoo of onions is a traditional British recipe, based on Hannah Glasse's recipe of 1747, for a classic dish of fried onions that are finished with gravy flavoured with mustard that's served topped with fried breadcrumbs. The full recipe is presented here and I hope you enjoy this classic British version of: To make a ragoo of onions.
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This is a traditional British recipe redacted from Hannah Glasse's 1747 volume The Art of Cookery Made Plain and Easy, the classic Georgian cookbook.
Original Recipe
To make a ragoo of onions
TAKE a pint of little young onions, peel them, and take four large ones, peel them and cut them very ſmall ; put a quarter of a pound of good butter into a ſtew-pan, when it is melted and done making a moiſe, throw in your onions, and fry them till they begin to look a little brown : then ſhake in a little flour, and ſhake them round till they are thick ; throw in a little ſalt, a little beaten pepper, a quarter of a pint of good gravy, and a tea-ſpoonful of muſtard. Stir all together, and when it is well taſted and of a good thickneſs pour it into your diſh, and garniſh it with fried crumbs of bread and raſpings. They make a pretty little diſh, and are very good. You may ſtew raſpings in the room of flour, if you pleaſe.
Modern Redaction
Ingredients:
250g baby onions, peeled
4 large onions, peeled and finely chopped
100g butter
3 tbsp plain flour
salt and freshly-ground black pepper, to taste
150ml good gravy
1 tsp prepared mustard
fried breadcrumbs, to garnish
Method:
Melt the butter in a pan, add the onions and fry for about 10 minutes, or until they begin to turn golden brown. Scatter the flour over the top and stir to make a smooth roux. Continue cooking until the mixture is thick then beat in the gravy, salt and mustard.
Bring to a simmer and cook until heated through then pour into a serving dish, garnish with the fried breadcrumbs and bring to the table.
