RAGOO
OF
ONIONS

Ragoo, rather than ragout, was the Colonial spelling.)
 

This easy dish is typical of English cooking we sometimes forget that President Washington was born in England and knew this kind of food
very well. While he broke with England politically, he certainly did not give up his favorite dishes from the Old Empire. On the other hand, his menus always offered a wide selection of American food products such as turkey, pumpkin, and corn.

1 cup bread crumbs
1/2 stick (2 ounces) butter for
the bread crumbs
1 stick (4 ounces) butter for
the onions
2 cups very small onions,
blanched and peeled
4 large yellow onions, peeled
and chopped
2 tablespoons flour
1/2 teaspoon salt
Black pepper, freshly
ground, to taste
1/2 cup good brown gravy
1 teaspoon Dijon-style
mustard (Grey Poupon)
 

Fry the bread crumbs in a pan with the butter. Cook just until they are golden brown, stirring all the while.
Melt the butter in a large skillet and add the onions, both kinds.
When they are a light brown, add the flour and stir until the flour thickens the dish a bit. Add the salt, pepper, brown gravy, and
mustard. Bring to a simmer and serve with the bread crumbs on top.