To Make Whole Onions in Casserole on a Lenten Day
From Libro del Arte de Cozina by Diego Granado.Translated by Lady Brighid ni Chiarain.
PARA HAZER CEBOLLAS ENTERAS EN CAZUELA EN DIA DE QUARESMA Take the white onions, and sweet ones, and the bigger they are, the better, and make them cook in water and salt, in such a manner that they are well cooked, and take them out and let them cool and drain, and puncture them with the knife, so that the water will come out better, and being drained moisten them with a bit of cold water, and flour them, and put them in a tart pan with enough hot olive oil that they will be more than half covered, and give them fire below and above, turning them several times, and being cooked serve them with oil and cinnamon on top. You can also cover with garlic sauce and green sauce. But if someone wants to stuff them, first before cooking them make a hole in the middle that does not extend to the bottom, and stuff them with the composition for the eggplants, and sustain them [sotestense?] without flouring them, as we have said, with oil, and a little verjuice, and water tinted with saffron, and salt, and pepper, cinnamon, and a little handful of chopped herbs, and serve them with that broth. You can put cheese in the stuffing, and eggs, and in place of oil, butter, and it will always be better, before stuffing them, to give them a boil in the water.
Onions
Salt
Flour
Olive oil

Take your onions and peel them and then boil them until they are soft enough to pierce with a bamboo skewer to the center with little resistance. Remove from water and pierce all about with a knife and then place on a rack to allow to drain. Fill a deep baking pan with olive oil until it is deep enough to come half way up the side of your onions. Put the baking pan in the oven and heat until just below the smoking point. Test with a candy thermometer and do not use until the right temperature. Take your onions and dampen them and then roll them in a mixture of flour and salt. If you are doing several you can set the onions back on the racks and then re-roll them in flour until well coated. Place the onions in the very hot oil gently and then close in the oven. Cook until they are golden brown and then flip over to brown the other side. When they are completely golden browh, serve immediately.