Place alternate layers of fresh onions, sliced, and fresh tomatoes in a buttered baking dish, covering each layer with crumbs, butter, pepper and salt. Put 1½ cups of water over and bake for about an hour in a slow oven. Or use boiled onions and canned tomatoes, dampen with the juice from the tomatoes, and cook twenty minutes.
ONIONS BEATRICE
Fill a large bean-pot (or a high earthenware covered jar marmite) with small Bermuda onions, two inches in diameter. The onions should be left whole, but a sharp knife can be used to make two cuts in the shape of a cross in the top of each, as this insures the cooking of the centre. While arranging the onions in the jar, sprinkle them well with salt, also with black pepper (or use ½ dozen peppercorns instead), put in 3 bay leaves, and distribute 1 teaspoon of mixed herbs. Cover with hot water, put the lid on, and set on the back of the stove or in a slow oven. The onions should not cook to pieces, and with the proper heat will be cooked through in about two hours; this time is named not as a rule but as a guide. Serve in the marmite in which they were cooked.
STUFFED ONIONS
Boil the onions fifteen or twenty minutes and then remove the hearts, leaving the outsides as cases for a filling. Make the stuffing of bread or cracker crumbs mixed with the chopped centres of the onions, plenty of salt and pepper, and a little chopped tomato (or tomato sauce), or some chopped green peppers, or canned pimentos, or use both tomato and peppers. Fill the onion cases, and arrange in a buttered baking dish; sprinkle with 2 tablespoons of melted butter, set the pan in water, and bake half an hour; the baking dish should be covered until the last five minutes, and the onions should not be allowed to go dry; more butter can be added, or a little hot water or vegetable broth, if they cook dry. Serve in the baking dish, or remove to a small platter and garnish with sprigs of parsley.
FRIED ONIONS
Peel the onions and cut into thin slices, and when a generous tablespoon of butter has slowly melted in a frying pan, put the onions in and let them simmer over as low a fire as will keep them cooking; stir them frequently and serve when transparent and turning a golden brown.