Take and perboile Oynons presse out the water & hewe hem smale. Take brede & bray it in a morter and temper it up with Ayren. Do thereto butter, safron and salt & raisons corants & a little suger with powdor douce and bake it in a traper and serve it forth. (Forme of Cury)
Take and boil onions. Press out the water and chop them small. Take bread and crumble it in a morter and mix it with egg. Add butter, saffron and salt and raisins and a little sugar with powder douce and bake it in a pan and serve it forth.
(On ember days, outside of Lent, meat was forbidden, but eggs and dairy were permitted.
2 large onions, peeled and sliced or chopped
1 TBSP chopped parsley
1 tsp chopped sage (less if dried)
3 oz cream cheese or 1/2 cup cottage cheese
2 TBSP butter
pinch ground saffron
1/2 tsp salt
2 TBSP currants
pinch each ground cardamom and mace
unbaked pie shell
Parboil the onions and herbs. Add butter to thoroughly drained onions. Blend the cheese with the eggs. Add remaining ingredients and stir in the onions and herbs. Bake in the pastry shell at 350F for 30-40 minutes, until the filling is set and the pastry lightly browned.