SOME ONIONS 
69 
forty-five minutes in water. Dry the Onions with a 
cloth, place them on a baking dish, surmount each with 
a small piece of butter, cover with buttered paper, and 
bake for an hour. Serve with heurre fondu, or plain 
butter. Season with salt and pepper. 
To Stew Onions 
Peel them and place them in stock (two quarts to six 
large Onions) seasoned with salt and pepper. Allow to 
simmer until they are quite tender. Reduce the stock, 
pour it over the Onions, and serve. 
Onions and Cheese 
Take some large Spanish Onions, skin them, and boil 
them until they are quite soft. Drain them in a 
colander, and then pass them through a sieve. Place 
the mashed Onions in a pan together with (to each Onion) 
an ounce of butter, an ounce of grated cheese, and a 
little pepper and salt. Allow the mixture to simmer 
for a few minutes, stirring the while, and then serve. 
Instead of placing the pulped Onions in a stewpan, 
they may be placed with the butter, pepper, and salt, 
and a little stock or milk (two tablespoonfuls to each 
Onion) in a pie-dish, the cheese being grated over the 
surface, and place in the oven till baked a nice brown. 
Stuffed Onions 
This is a recipe given by Mrs de Salis. 
Peel a couple of fair-sized Portugal Onions, parboil 
and drain them ; scoop out the centre, but keeping the 
Onions whole. Chop up the inside of the Onion with a 
little meat and a little fat bacon ; add some bread- 
crumbs, a sprig of parsley, and a small piece of lemon 
peel, chopped fine ; add pepper and salt to taste ; then 
