This section is from the book "Philadelphia Cook Book: A Manual Of Home Economies", by Sarah Tyson Heston Rorer. Also available from Amazon: Philadelphia Cook Book.
1 dozen onions
1 tablespoonful of flour
1 tablespoonful of butter 1/2 pint of milk
Put the onions into cold water and remove the skins. Put them into a saucepan of boiling water, add a teaspoonful of salt, and boil until you can pierce them easily with a fork (about forty minutes); then drain, and turn carefully into a heated vegetable dish. Put the butter into a frying-pan; when melted, add the flour, mix until smooth; then add the milk, and stir continually until it boils; add salt and pepper, and pour over the onions.
Cover the onions with cold water and remove the skins. Cut them in slices, cover with boiling water, add a tea-spoonful of salt, and boil twenty minutes; drain, add a large tablespoonful of butter to the onions and fry for a half-hour, stirring frequently; add salt and pepper, and serve.
Choose large, perfect onions for this purpose. Trim the bottoms, but do not peel them. Throw them into a kettle of boiling water, add a teaspoonful of salt, and boil rapidly one hour; then drain in a colander. Take each one out separately, wipe it dry, roll in a square of tissue paper, and twist at the top to keep it closed. Now place them in a baking-pan, and bake in a slow oven one hour. When done, take off the papers, peel the onions, put them into a vegetable dish, and pour melted butter over them. Dust with salt and pepper, and serve.
Spanish onions are particularly nice served in this way.
Cover the onions with cold water and remove the skins. Put them into a saucepan, cover with stock, and stew slowly, one hour if young and two if old, or until they are very tender. When done, drain, and turn carefully into a vegetable dish. Put one tablespoonful of butter in a frying-pan, and stir until brown; then add one tablespoonful of flour, mix well, and add a half-pint of the stock in which the onions were boiled; stir continually until it boils, add salt and pepper to taste, pour over the onions, and serve.