ONIONS, Spanish, Baked.
Ingredients.—4 or 5 Spanish onions, salt, and water. Mode.—Put the onions, with their skins on, into a saucepan of boiling water slightly salted, and let them boil quickly for an hour. Then take them out, wipe them thoroughly, wrap each one in a piece of paper separately, and bake them in a moderate oven for 2 hours, or longer, should the onions be very large. They may be served in their skins, and eaten with a piece of cold butter and a seasoning of pepper and salt; or they may be peeled, and a good brown gravy poured over them. Time.—1 hour to boil, 2 hours to bake. Average cost, medium-sized, 2d. each. Sufficient for 5 or 6 persons. Seasonable from September to January.