Boiled Onions.

Place onions in cold water and peel. Then cover with boiling water in a saucepan. Cook fifteen minutes, drain, and cover again with boiling water. Repeat this twice; cook until they can be pierced with a wire skewer. Drain and season with salt, pepper, and plenty of butter. Serve with drawn butter.

Fried Onions.

Peel, slice, slightly parboil, drain, and fry until brown in equal quantities of lard and butter. Cover until they are perfectly soft, then remove the cover, cook until brown, and season with salt and pepper.