BAKED ONIONS WITH CHESTNUTS
Peel as many onions as required and parboil them for ten or fifteen minutes in salted water. Drain and dry, and when cooled somewhat remove the inside and fill with chopped chestnuts which have been tossed in hot butter for fifteen minutes; season well with salt and pepper, and, if liked, a little sage; arrange in a buttered baking dish, and bake for half an hour, covering them for the first fifteen minutes. If they seem too dry, baste with a little cream or onion stock and melted butter.
ONION SOUFFLÉ
Put 1 tablespoon of butter in a saucepan, and when melted add 1 tablespoon of flour, stir until smooth, and then add gradually 1 cup of milk, and season with paprika and salt. Let boil, then add ½ cup of stale bread crumbs, 1 teaspoon of chopped parsley, 1½ cups of cold boiled onions chopped fine, and the yolks of 2 eggs well beaten. Mix thoroughly, then add the stiffly beaten whites of the 2 eggs, and mix them gently through the onion mixture with a fork. Put in a buttered baking dish, or in individual cases, sprinkle fine crumbs on top, and bake about fifteen minutes to slightly brown before serving.
BORDEAUX ONIONS
Peel 6 or 8 small onions, and parboil them for fifteen minutes in salted water. Put 2 tablespoons of butter in a saucepan or a baking dish, with 1 tablespoon of chopped parsley and 1 tablespoon of chopped celery, 2 cloves, 1 bay leaf, ¼ of a cup of claret, 1 cup of brown sauce, the juice of 1 lemon, pepper and salt. Set the onions in this, cover, and let cook very gently for half an hour or until tender. Remove the bay leaf and serve with the sauce.