Parboil three good-sized onions, strain them, remove the core, and chop them finely on a chopping-board. Put them into half a pint of milk, and stew them gently for half an hour, Thicken the mixture slightly with a little white thickening (see No. 12), or with a little butter and flour. Season with a little pepper and salt. If the onion sauce is liked rather mild, use Spanish onion - one large Spanish onion will be sufficient for half a pint of milk.

Spanish Baked Onions

Place a saucer in a saucepan, and add enough water just to cover the saucer. Place a Spanish onion in the saucer, and let it steam till tender - about three hours.

Spanish onions can be baked in the oven, with a little butter to prevent them sticking. Time, about three hours. Some cooks remove the core and fill in with butter and flour mixed.

Pickled Spanish Onions

The remains of a cold Spanish onion makes an excellent pickle or salad, dressed with oil and vinegar like an ordinary salad.