• 2 cups sliced onions (one large)

• 2 strips of bacon chopped (extra fat as needed)

• 1 cup broth (beef, chicken or vegetable as you like)

• 1 cup almond milk

• 1/3 cup grated cheese

• 1 egg yolk (optional)

• Salt and pepper to taste.

4 servings

Brown bacon and add onions and sauté add in extra fat if needed.

Add in broth and almond milk and cook until tender, and liquid is reduced.  Add in grated cheese and serve forth.

46.          Pottage of Onions That is Called Cebollada

               POTAJE DE CEBOLLAS QUE DICEN CEBOLLADA

You will take onions, peeled and well-washed and cleaned and cut them in large pieces; and cast them in a pot of water that is boiling; and when they have boiled once or twice in the pot, remove them from the pot and squeeze them between two wooden chopping blocks; and then gently fry them with melted good fatty bacon or with bacon grease, moving them about with a spatula, and stirring them in the frying pan with said spatula which is of wood.  And if the onions become at all dry, cast in good fatty mutton broth until the onions are well-cooked.  And then take almonds which are well-peeled and blanched.  And grind them well in a mortar, and then mix them with good mutton broth and strain them through a woolen cloth.  And then cast the almond milk in the pot with the onions.  And mix it well.   And then cook them well until the onions are cooked with the almond milk.  And cast into the pot some good cheese of Aragon, grated, and mix them well with a haravillo as if they were gourds.  And when they are well-mixed with the cheese, and you see that it is cooked, prepare dishes, first casting into the pot a pair of egg yolks for each dish; and if you wish, cast sugar and cinnamon on the dishes, and it is good.

We served this dish at our Yule Feast (2013) for more on that feast see Yule Feast

Other recipes from this manuscript

• Catalan Stew
• Figs in the French Manner
• Catalonian Citrus Nut Sauce
• Potaje de Fideos
• Marinated Mutton
• Simple Salmon Pie

Other vegetable dishes

• Armored Turnips
• Carrots Apician
• Chard Pie
• German Green Salad
• Genovese Tart
• Lentil Cucumber Salad
• Marinated Mushrooms ala May
• Minted Cucumber Salad
• Mushroom Patina
• Onions in Sauce
• Parsnips Apician
• Pickled Root Vegetables
• Ravioli