War Food Administration - Fact Sheet on Onions, May 1944

War Food Administration - Fact Sheet on Onions, May 1944


for 1 ½ to 2 hours, or until the meat is tender enough to cut with a fork. Add the sliced onions during the last half hour of cooking, and season with salt and pepper.


5 or 6 large onions
3 tablespoons fat
½ cup chopped celery
2 tablespoons chopped parsley
2 cups bread crumbs
1 teaspoon salt

Skin the onions, cut in half crosswise, simmer I salted water until almost tender, and drain. Remove the centers without disturbing the outer layers and chop fine. Cook the celery and parsley in the fat for a few minutes, then add the bread crumbs, salt, pepper, and chopped onion. Fill the onion shells with this stuffing, and bake in a moderate oven for about 30 minutes, or until the onions are tender. For a more hearty dish, chopper cooked meat or fish or baked beans may be used in the stuffing in place of most of the breadcrumbs.


6 or 8 medium sized onions
1 cup flour
1 cup milk
1 egg
½ teaspoon salt
Cooking fat

Skin the onions, slice very thin, separate into rings, dip into a batter made from the flour, milk, eggs, and salt, and drain well. Have ready a kettle of fat hot enough to brown a small piece of bread in 60 seconds. Put the onions in a wire basket, lower into the hot fat, fry until the onions are golden brown, drain on absorbent paper, sprinkle with salt, and keep hot until served.


6 medium-sized onions
1 cup peanuts, ground
1 tablespoon melted fat
1 tablespoon flour
1 cup milk
½ teaspoon salt
1 cup buttered bread crumbs

Skin the onions, cook in boiling salted water until tender, drain, and slice. Make a sauce of the fat, flour, milk, and salt. In a greased baking dish place a layer of the onions, cover with the peanuts and sauce, and continue until all are used. Cover the top with buttered crumbs and bake in a moderate oven for about 20 minutes, or until the crumbs are golden brown. Serve from the baking dish.


State Archives of Florida: Series 419, Box 20, Folder 6


This memorandum was distributed by the War Food Administration, a wartime agency of the United States government tasked with conserving the nation's food supply during the war emergency. Its purpose was to increase consumer demand for onions nationwide at the precise moment these crops were coming into the market so they could be consumed without waste. Such precise item-by-item food marketing was a common practice for the War Food Administration during World War II. The memorandum discusses strategies for encouraging more people to use more onions in their meal planning, and it includes several recipes using onions, including smothered steak with onions, scalloped liver and potatoes, stuffed onions, French fried onions, scalloped onions and peanuts, and cabbage and onion salad.