Recipe no. 671 from Jean-Baptiste Reboul's La Cuisinière provençale (1909), page 284.
Ingredients
- onions
- water
- salt
- white vinegar
Preparation
- Blanch the onionsPeel and blanch for five to six minutes in lightly salted water, then refresh.
- Put into a jarPlace the onions in a jar.
- First pouring of vinegarPour several litres of good white vinegar, boiling hot, and leave to stand until the next day.
- Second pouringDrain the vinegar, boil it again and pour it back over the onions for use.
Reboul's text
Peel and blanch for 5 or 6 minutes in lightly salted water; refresh them and then put them into a jar; pour over them a few litres of good white vinegar, boiling hot, and leave them like this until the next day. You will then drain the vinegar into a basin, boil it again and pour it back over the onions, which you will then keep for use.
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 |
|---|---|
| cebo | onions |
| aigo | water |
| sau | salt |
| vinaigre | vinegar |
Source: Jean-Baptiste Reboul, La Cuisinière provençale, Marseille, 1909, recipe no. 671, page 284. Public domain. Transcription, formatting and Provençal glossary by Lingua Nostra.