Boiled Onions.
Put the onions in a saucepan with plenty of boiling water and cook for one hour. If milk be plentiful, pour off the water when the onions have been cooking for half an hour, and add just enough hot milk to cover them. Simmer for half an hour longer; then season with salt, pepper, and butter, and serve.
For half a dozen small onions use one tablespoonful of butter, one teaspoonful of salt, and one fourth of a teaspoonful of pepper.