The Myrtle Reed Cook Book

by Myrtle Reed

BOILED ONIONS

Peel the onions under water. Boil until tender in salted water to cover, changing the water once. Drain, season with butter, pepper, salt, and hot cream, or reheat in White or [Cream Sauce], or a well-buttered [Velouté Sauce]. A bunch of parsley may be boiled with the onions, and a little of the cooking liquid may be added to the sauce.