BOILED ONIONS
Peel onions under cold water and they will not bring tears to the eyes. They should then be put in rapidly boiling water, and this changed after the first five minutes of cooking; then put in fresh boiling water, salt added, and cooked for from half an hour to forty minutes. If onions are not covered when boiling the odour will be less noticeable.
Serve boiled onions with parsley butter, or, after draining, cover with milk, add butter, pepper, and salt, and let boil up once before serving.
CREAMED ONIONS
Use onions which have been boiled until tender but not broken, and, after draining, serve with white or parsley sauce, made with equal quantities of milk and the stock in which the onions cooked.
BOILED ONIONS WITH BROWN SAUCE
Serve small boiled onions, which have cooked until tender, but not broken, with any hot sauce,—tomato, brown, mushroom, etc.