Medieval Cookery - Onions with Cumin Sauce

Recipe by Daniel Myers

This is a wonderfully rich side dish. It has a strong flavor, but is not overpowering.

1 pound (3 cups) pearl onions, peeled
2 cups almond milk
1 cup (2 slices) bread crumbs
1/2 tsp. cumin
1/4 tsp. salt
pinch saffron

Mix all ingredients in a saucepan and bring to a boil. Reduce heat and simmer until onions are tender, stirring frequently to prevent burning.

Source [Wel ende edelike spijse (Good and noble food), Christianne Muusers (trans.)]: .vij. Enjunen metter commineyen van amman delen nemt comijn ende soffraen ende broot ghewreuen ende ghetempert Met amandelen melke dan doet zieden ende den enjuun daertoe soutet ende latet te passe coelen

2.7. Onions with cuminsauce with almonds. Take cumin, saffron and bread, brayed and tempered with almond milk. Let it boil with the onion. Add salt and let it then cool sufficiently.