Roasted Onion Salad

ORIGINAL RECIPE

.xxx. Soupes dorroy. Shere Oynonys, an frye hem in oyle; þanne take Wyne,an boyle with Oynonys, toste whyte Brede an do on a dysshe, an caste þer-on gode Almaunde Mylke, & temper it wyth wyne: þanne do þe dorry a-bowte an messe it forth.

- Austin, Thomas. Two Fifteenth-Century Cookery-Books. Harleian MS. 279 & Harl. MS. 4016, with extracts from Ashmole MS. 1429, Laud MS. 553, & Douce MS 55. London: for The Early English Text Society by N. Trübner & Co., 1888.

RECIPE TRANSLATION

by GODE COOKERY

Sops dorroy. Slice onions, and fry them in oil; then take Wine, and boil with (the) Onions, toast white Bread and put it in a dish, and place there-on good Almond Milk, & temper it with wine: then do the onions in sauce about and serve it forth.

RECIPE REDACTION

by Angus de Botha

Onions, 1/4 per person

Olive Oil

Red Wine Vinegar

White Bread, 1 slice per onion

Salt & Pepper to Taste

1. Peel the onions and slice off the stem end. Make vertical cuts almost all the way through the onion to the root end.

2. Place each onion on a square of aluminum foil, drizzle with olive oil, season with salt and pepper, then wrap up the onion in the foil.

3. Roast onions at 350 for about 1 hour or until onions are soft.

4. While onions are roasting, toast bread.

5. When done, remove onions from oven (and foil). Cut off root end of onions and toss with red wine vinegar.

6. To serve, place toasted bread in bottom of dish and pour onions (and accompanying liquid) on top.