The principal use to which onions are generally put is to season soups, gravies, and other foods. They contain a volatile oil that is not digestible, but this evaporates with the cooking. For this reason, onions should never be eaten raw. The total nutritive value of the onion is thirteen per cent. It contains one and seven-tenths per cent. of albuminous elements, two and eight-tenths of sugar, one of fat, seven of salt, and eight of carbonaceous elements.
Select good white onions of medium size. Peel and soak in cold water for one or two hours, then put on in cold water, let boil about five or ten minutes, and drain. Then cover with boiling water, and let cook for two or three hours or until very tender. Salt should be added a half-hour before done to let it penetrate. Flavor with nut butter, either almond or raw peanut, or a thin nut gravy may be used instead. If the gravy is used, it should be thickened with white flour.
The reason why they should be soaked in water and parboiled is to remove the acrid oil, or strong taste, of the onion, which is irritating to the stomach. Onions should be thoroughly cooked; they should not be eaten raw.
Cook as directed for stewed onions. When tender, cut in halves and place in a pudding dish. Then to one pint of nut milk take 2 level tablespoonfuls of zwieola and 1 well-beaten egg; salt to taste. Mix well; pour over the onions, and bake.
Peel and boil the onions as in previous recipes, being careful not to boil them to pieces. While slightly rare, cut in halves and take out the centers. Place them in a pudding dish with the cup side up, and fill the cups with a stuffing made as follows : 1 egg, 1 tablespoonful of nut cream, 1 tablespoonful of grated nutmeato, and salt and thyme to taste. Mix with enough bread-crumbs to make of the right consistency. Moisten the whole with a little nut cream, and bake in a quick oven.