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.
BAKED ONIONS
Peel and fry a dozen small onions, seasoning with salt, pepper, and sugar. When brown, add stock to cover, and bake until soft in a covered pan.
FRIED SPANISH ONIONS
Peel and slice two pounds of Spanish onions and put into a frying-pan with half a cupful of butter smoking hot, a small spoonful of salt, and a pinch of pepper. Dust with cayenne and cook until tender. Serve with the gravy they yield in cooking.
CREAMED ONIONS
Peel small onions and boil until tender, changing the water several times; or, slice large onions. Mix with well-seasoned [Cream Sauce] and serve. [Drawn-Butter Sauce] may be used instead.
STUFFED ONIONS
Boil fine white onions in salted water for an hour, changing the water three times. Drain, scoop out the centre, and fill with bread crumbs seasoned with salt, pepper, grated cheese, and catsup. Mash a little of the onion with the stuffing and moisten with cream or milk. Wrap each onion in buttered paper, twist the ends, put into a buttered pan, and bake for an hour. Remove the paper, pour over melted butter, and serve.