Cover the onions with cold water, and peel them with a sharp knife while under water. Put in a saucepan, cover generously with boiling salted water, and boil rapidly for ten minutes; drain, cover with fresh boiling, salted water and simmer for forty minutes. Drain again, and season with salt, pepper and melted butter.
1 quart onions
2 tablespoons butter
2 tablespoons flour
1 1/3 cups water in which the onions are boiled 1/2. teaspoon salt
Peel the onions under cold water, and cook in boiling, salted water. Boil live minutes, drain, and again cover with boiling, salted water. Cook uncovered until tender, taking care not to boil so rapidly that the onions are broken. Drain, and reserve one and one-third cups of the water with which to make the dressing. Rub the butter and flour together, and stir into it the warm liquid. Add additional salt if desired. Turn this dressing over the onions, and reheat a few minutes.
Procure tender, young onions or scullions in as fresh condition as possible. Cut off the tops, leaving about one inch of the green. Remove the outer skin of the onion, and cut off the root end. Cut into half-inch lengths, and prepare and serve the same as asparagus in cream.
1 quart onions 3/4 cup milk
2 tablespoons butter 1/4 teaspoon salt
Peel the onions under cold water, cook in boiling, salted water, changing the water at the end of five minutes, and again at the end of ten to remove the strong flavor. Cook uncovered until tender. Drain, add milk and butter, and cook fifteen minutes.
6 medium-sized onions
I teaspoon salt
1 tablespoon butter
Peel the onions, and cook in boiling salted water. Boil five minutes, drain, and again cover with boiling, salted water. Cook uncovered until tender, taking care not to boil so rapidly that the onions are broken. Drain, and place on a buttered pan, and brush with the melted butter. Bake in a hot oven until nicely browned.
Peel and parboil the desired number of onions. Remove centers from the root end with a fork. Soak stale bread in cold water. Press to remove excess of water. Season with melted butter, sage, salt and the centers of the onions which have been thoroughly chopped. Fill the onions with the stuffing, put a small piece of butter on each, and place in the oven to finish baking, and to brown.
Peel two pounds of Spanish onions under water; if large ones are used cut them in half. Put them in cold, salted water and boil ten minutes, drain and put them in a saucepan with a tablespoon of butter, cover and let them cook for from three to four hours, turning once during the cooking. Add more butter if necessary to prevent burning and season with pepper and salt when cooked. Take them out carefully and pour their sauce around them. They should be a golden brown.