Onions On Toast With Cream

Peel mild onions; let boil rapidly an hour, drain, add fresh water and a little salt and let cook until tender, another hour or longer. Have a round of toast for each onion. Set the onions on the toast, pour over each a little hot cream or cream sauce, sprinkle with fine-chopped parsley and serve at once.

Spanish Onions Stuffed With Nuts

8 Spanish onions

1 cup of pecan meats

1 cup of grated bread crumbs

½ cup of melted butter

½ teaspoonful of salt

½ teaspoonful of pepper

1 tablespoonful of chopped parsley

1 yolk of egg (raw)

1 cup of white stock or water

1 tablespoonful of butter

1 cup of cream sauce

Peel the onions and let cook in boiling water one hour; when cooled a little, cut out a piece about two inches wide on the stem end, thus leaving a thin shell of onion. Chop the nuts fine; stir the crumbs into, the butter and seasonings and mix nuts, crumbs and yolk of egg (the yolk may be omitted) and use to fill the onion cases. Give the mixture a dome shape above. Set the onions in a buttered baking dish suitable to send to the table, pour in the stock and let bake about three-fourths of an hour, basting occasionally with the liquid in the pan and, at last, with the tablespoonful of butter melted in a little water. When ready to serve pour a cup of cream sauce around the onions.

Onion Puree

Peel and blanch two Spanish or four common onions. Dry the onions, cut in slices and stew in milk or broth, to barely cover, until tender; press through a sieve, add one-fourth a cup of Bechamel sauce and let cook very slowly until well reduced. Let the dish rest on an asbestos mat and stir occasionally. Finish with two or three tablespoonfuls of thick cream and salt and black pepper as needed. Serve with broiled lamb chops.