Recipe no. 405 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 190.
Ingredients
- onions
- salted water
- oil
- stuffing
- broth
- oiled paper
Preparation
- Preparing and partially cookingChoose onions of medium size, about 50 grams each and fairly regular in shape, hollow them out with a vegetable spoon, not too much though, as they would break apart while cooking; cook them three-quarters of the way in salted water.
- Plating and fillingDrain them, arrange them in a pan with a little oil; fill them with a stuffing like the one given for the tomatoes; set them over the heat.
- BrowningWhen they start to brown underneath, moisten with a few spoonfuls of broth, just to half their height; cover with an oiled sheet of paper and brown in the oven until they are tender.
Reboul's text
Choose onions of medium size, about 50 grams each and fairly regular in shape, hollow them out with a vegetable spoon, not too much though, as they would break apart while cooking; cook them three-quarters of the way in salted water.
Drain them, arrange them in a pan with a little oil; fill them with a stuffing like the one given for the tomatoes; set them over the heat. When they start to brown underneath, moisten with a few spoonfuls of broth, just to half their height; cover with an oiled sheet of paper and brown in the oven until they are tender.
Small Provençal glossary for this recipe
Reboul writes in French: no Provençal word appears in this recipe, apart from the dish's name itself. The table below gives the Provençal equivalents of the words used, in mistralian spelling, translated by Lingua Nostra. Each form is attested in our Provençal-English dictionary; click to open the entry.
| Provençal | English |
|---|---|
| chausi | to choose |
| couire | to cook |
| besuscla | to brown |
| muia | to moisten |
| rabina | to brown/gratin |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 405, page 190. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.