Baked Onions

Put six large onions into a saucepan of water or milk and water in equal proportions, add salt and pepper, and boil until tender. When done so they can be easily mashed, work them up with butter into a paste, cover with breadcrumbs and bake in a moderate oven. Or if preferred they may be boiled whole, put into a bakingdish, covered with butter and breadcrumbs, and then baked.

Boiled Onions With Cream

Peel twelve medium-sized onions, pare the roots without cutting them, place in a saucepan, cover with salted water, add a bunch of parsley, and boil for forty-five minutes. Take them from the saucepan, place them on a dish, cover with two gills of cream sauce mixed with two tablespoonfuls of the broth the onions were cooked in, garnish, and serve.

Fried Onions

Peel and slice into even rounds four medium sized onions. Place them first in milk and then in flour, and fry in very hot fat for eight minutes. Remove carefully, and lay them on a cloth to dry. Place a folded napkin on a dish, lay them on, and serve with a little fried parsley.

Glazed Onions

Peel the onions and put them into a saucepan with a little warmed butter, add sugar and salt to taste, and pour over a little stock. Place over a moderate fire and cook slowly until they are quite tender and the outside brown, remove and serve on a dish A little of the liquor thickened with flour may be served as a sauce.

Mashed Onions, Brittany Style

Peel and blanch the required quantity of onions, putting them into cold water to cool so that they will retain their color. Drain, put them into a fryingpan with a little butter, sprinkle slightly with salt and sugar, place the pan over a clear fire and fry till they are of a light red color; pour in some Spanish sauce and reduce. Pass the whole through a fine sieve, mix in with it a little warm butter and meat glaze, and serve

Mashed Onions, Soubise Style

Remove the peel from one dozen onions, blanch and drain them, put them into a saucepan with enough chicken broth to cover, and cook slowly until the onions are done, but without allowing them to take color. Pour in one-half pint of bechamel sauce, reduce it, and pass the whole through a fine hair-sieve. Stir in a little butter and chicken glaze, and serve.

Steamed Stuffed Onions

Peel eight large onions and boil them for ten minutes, salting slightly. Remove them, drain quite dry, and push out about half the insides. Chop the part taken out very small, together with a little sausage meat, add one teacupful of breadcrumbs, one egg, and salt and pepper to taste. Put this mixture into the cavity of the onions, piling it a little on the top and bottom so that none shall be left. Arrange them in a deep pan, put it in a steamer over a saucepan of water, and steam for an hour and a half. Put the pan into the oven to brown the tops of the onions, adding one breakfast cupful of gravy to prevent their burning. Arrange them tastefully on a dish, and serve very hot.

Stewed Onions

Peel and wash twelve onions chopping off the tops and bottoms; cut them in halves, mince them very fine, blanch to give them a sweeter taste and remove the green color, place in a stewpan with a little butter, and cook them. When quite done •and all the moisture is evaporated, mix in four tablespoonfuls of bechamel sauce (see Sauces), Sprinkle them over with salt and pepper, rub them through a fine sieve, and keep hot in a saucepan without letting them boil. A small lump of sugar may be added if desired. If a highly-flavored sauce is desired the onions should be put in a stewpan with a little ham, mace and bay leaf and cooked gently for an hour.

Stewed Stuffed Onions

Peel and blanch some large onions, drain them perfectly dry, scoop out the in-sides and fill them with chicken forcemeat; put them at the bottom of a deep saucepan, cover them over with slices of fat bacon, and sprinkle with salt and sugar. Set the pan over a clear fire and when the onions are quite cooked and tender remove and arrange them on a dish. Reduce the liquor quickly over a hot fire, pour it over the onions, and serve.