Recipe no. 404 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 190.
Ingredients
- onions
- boiling water
- butter
- sugar
- broth
- salt
- pepper
Preparation
- Blanching and peelingTake 2 or 3 dozen small firm onions, drop them into boiling water for 2 or 3 minutes, drain them, peel them, cutting very little off the root end.
- Cooking down and seasoningPut them into a pan with a walnut-sized piece of butter; let them cook down, season, sprinkle with a pinch of sugar.
- Cooking and reducingThen moisten with two ladlefuls of broth and let them cook with heat above and below. The liquid should be completely reduced and the onions tender and nicely coloured.
Reboul's text
Take 2 or 3 dozen small firm onions, drop them into boiling water for 2 or 3 minutes, drain them, peel them, cutting very little off the root end. Put them into a pan with a walnut-sized piece of butter; let them cook down, season, sprinkle with a pinch of sugar; then moisten with two ladlefuls of broth and let them cook with heat above and below. The liquid should be completely reduced and the onions tender and nicely coloured.
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 |
|---|---|
| esgouta | to drain |
| peluca | to peel |
| reveni | to cook down |
| saupica | to sprinkle |
| redurre | to reduce |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 404, page 190. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.