Peel the onions and cut off the roots; drop each into cold water as soon as it is peeled. When all are ready, drain and put in a saucepan well covered with boiling water, adding a teaspoon of salt for every quart of water. Boil rapidly for ten minutes with the cover partly off; drain and return to the fire with fresh water. Simmer until tender; add pepper and butter and serve, or omit the butter and pepper and pour a cream sauce over the onions.
1½ pints onion ½ teaspoon salt
1 tablespoon butter ½ saltspoon pepper
Cut the onions in slices and boil in salted water for ten minutes; drain and return to the saucepan with the butter, salt and pepper. Cover and cook over a hot fire for five minutes; then cook slowly for thirty or forty minutes. Drippings may be substituted for the butter if desired.
6 onions 1 tablespoon butter
Salt and pepper
Remove the skins from the onions; cut them in slices and cook in boiling salted water for fifteen minutes. Drain; add the butter and fry until well browned, stirring to prevent them from sticking. Season and serve with beefsteak or calf's liver.