Salt and pepper,

Cream sauce.

Select onions of medium size. The white variety is milder than the red. Peel the onions, cover with boiling water, and let them stand 5 minutes, then drain; this makes them less rank in flavor. Boil the onions in a saucepan, add a teaspoon of salt, barely cover with water, and let them boil slowly until tender through and through.

Unless the onions are very small this will require about an hour and a half.

Serve them with a cream sauce.