This section is from the book "Mrs. Allen's Cook Book", by Mrs. Ida C. Bailey Allen. See also: The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat.
Remove the skins from the onions and parboil the latter thirty minutes in boiling salted water to cover. Use the liquid for soup. Turn upside down to cool, and remove part of the centers. Fill the cavities with equal parts of nuts, chopped fine, stale soft bread crumbs, and the onion which has been removed, finely chopped, season with salt and pepper and moistened with cream or melted butter and a little peanut butter. Place in a buttered, shallow baking pan; sprinkle with buttered crumbs, and bake in a moderate oven until the onions are soft. Minced ham, cheese or tongue may be substituted for the nuts. In this case omit the peanut butter.
Select large, round tomatoes, and cut in halves crosswise. Dust with sage, salt and pepper, and place a large thin slice of onion, cut crosswise, on each. Put a half teaspoonful of butter, or savory drippings, on each and bake in a moderate oven for thirty minutes. The pan should have a little water in the bottom.
2 cupfuls White Sauce
No. 2 Mashed potatoes, or boiled brown rice
Peel the onions, and cut them in one-fourth inch slices. Fry these gently, until soft and yellowed, in the fat. Season with salt and pepper. Add the white sauce, the eggs, and let stand to become very hot. Pile the potatoes or rice in the center of a chop dish or platter, and pour the onion mixture over it.
Slice Bermuda or Spanish onions about an inch thick; place in a casserole or baking dish and dust thickly with flour; season with salt and pepper and dot with butter or bacon or ham drippings. Put a second layer on top, season and flour in the same way, and almost cover with boiling water. Cover and cook gently, for an hour and a half to two hours in a moderate oven. The resulting sauce may be thinned with a little rich milk or cream, if 'desired, or the onions may be baked in a broth or brown stock instead of water.
Peel large onions. Cut them in slices crosswise about one-quarter of an inch thick. Then cut the slices so that the onion will be in strings about three inches long. Roll these strings in slightly-beaten egg white, diluted with a fourth cupful of cold water to an egg white and well-seasoned with salt and pepper, and then toss in fine, dry bread crumbs. Plunge them in deep fat hot enough to brown a bit of bread in a minute and cook until golden brown. Then drain on crumpled paper.
Cut off the tops of young onions about three inches from the bulbs. Boil the onions gently in salted water until tender, arrange on buttered toast, and pour over a cream sauce.
Peel the onions. Cook uncovered in boiling water until soft. Then drain and serve with white sauce.
If the onions are small, serve them whole. If large, chop coarsely with a knife. To be digestible they should be very soft.
Use left-over cooked onions for this dish. Arrange them in alternate layers in a well-oiled baking dish, with White Sauce No. 2, and bestrew with coarse dry bread crumbs, mixed with 2 tablespoonfuls of melted butter or oleomargarine to the cupful. Bake thirty minutes, or until browned, in a moderate oven. If desired, a thinly shredded green pepper, which has been cooked until soft in drippings, may be sprinkled through the onion layers; or, grated cheese may be sprinkled on the top of each layer. In this case the dish is substantial enough for the main course at luncheon.