Wartime Recipe Onions and Peanuts

Everyone knows food wasn’t really a priority in wartime, but people still had to eat and back then they would come up with all kinds of creative dishes to fill their bellies. Onions and apples were staples during the Great Depression since they were usually available and could also be stored for months, unlike more delicate fruit and veggies.

As the Great Depression gave way to World War II, the tradition of using humble ingredients to make filling dishes continued.

The following recipe was originally included in a pamphlet from 1944 from the USDA and was advertised as a way to use up onions. It might sound a little odd if you aren’t used to wartime cooking – an onion and peanut dish! – but honestly, you’ll enjoy how it tastes.

This recipe is a bit like creamed onions. In the UK butter was hard to get during rationing but it was more common in the US, hence its inclusion here.

Why You’ll Love the Recipe:

Sometimes it’s fun to try old recipes and find out what our grandparents and great-grandparents would have for dinner in the days of yesteryear! This onion and peanut recipe is an unusual dish that has a breadcrumb gratin topping. Try it next time you have steak or chicken. It’s pretty tasty!

How to Serve It:

Have this as a side dish alongside any protein you want.

Ingredients:

• Flour
• White onions
• Milk
• Shelled peanuts
• Black pepper
• Butter divided
• Salt
• Breadcrumbs

How to make Wartime Recipe Onions and Peanuts:

Boil a large pot of water on the stove.

Peel the onions, and place them into the boiling water for 12-14 minutes.

Remove, drain and slice the onions.

Heat the oven to 350 degrees.

Melt 1 Tbsp butter in a pot over medium heat.

Mix in the flour, and saute for 1-2 minutes.

Slowly whisk in the milk until well combined and thickened.

Season with salt and pepper to taste.

Add a layer of onions to the bottom of a small casserole dish or pie plate.

Top with a layer of peanuts and then some of the sauce.

Repeat the layers, with the sauce being on top.

Mix the remaining butter, and mix it with the breadcrumbs.

Sprinkle the crumb mixture over the casserole dish, and bake for 20 minutes.

It’s sad when old-fashioned recipes disappear into the ether. This one has been around for nearly a century and, if you want to try what your grandparents had to eat in the war, this dish will open your eyes (and perhaps also please your palate!)

Can You Make It Ahead?

You can, as long as you keep it refrigerated until ready to eat.

Storage Instructions:

Leftovers will keep for 3 days and can be reheated in the microwave.

Variations and Substitutions:

You can use yellow onions if you prefer, or hazelnuts in place of the peanuts. You can even try panko in place of regular breadcrumbs for some added crunch.