Fine bread-crumbs,


Boil the onions for 10 minutes in hot salted water, then drain this off, and cover with cold water, slightly salted. Bring quickly to a boil and cook until soft, but not until they break to pieces.

Sprinkle the bottom of an earthenware baking-dish with fine bread-crumbs, moisten with some of the water in which the onions were cooked. Dot the surface with butter, and set aside until about 30 minutes before wanted for serving, then place them in the oven and cook.