This vegetable is the most useful of all our flavorers, and there is hardly a soup, stew, sauce, etc., that is not improved by the addition of the onion flavor. As a vegetable the onion may be prepared in a variety of ways. The white onions are the most delicate and are therefore more suitable as a vegetable than the yellow or red variety. The large Spanish onions and the Bermuda onion are also delicate and suitable for a table vegetable. If the stronger onions are used for this purpose they must be thoroughly blanched.

Boiled Onions In White Sauce

Peel the onions and cut off the roots, dropping into cold water as fast as they are peeled. Drain from the cold water and put in a stew-pan with boiling water to cover generously. Add a teaspoon of salt for each quart of water. Boil rapidly for ten minutes, with the cover partially off the saucepan. Drain off the water and cover the onion with hot sweet milk (a quart of onions will require a pint of milk). Simmer for half an hour. Beat together one tablespoon of butter or drippings and one level tablespoon of flour. Add one teaspoon of salt and one-fourth of a teaspoon of white pepper. Gradually beat in about half a cup of the milk in which the onions are cooking. When smooth, stir the mixture into the onions and milk. Let the dish cook ten minutes longer and serve.

Stewed Onions

Cut the onions in slices and boil in salted water for ten minutes. Drain well and return to the stew-pan.

For a quart and a half of onion, measured before it was boiled, add two tablespoons of butter, one teaspoon of salt, and one-fourth of a teaspoon of pepper. Cover the stew-pan and cook over a hot fire for five minutes, shaking the pan to prevent the onion from browning. Set the stew-pan back where the contents will cook slowly for forty minutes. Drippings may be substituted for the butter, but, of course, the dish will not be so delicate in flavor.