Baked Onions

Peel the onions and boil very slowly 15 minutes. Drain and arrange in a greased baking dish. Season with pepper and salt, and pour over a White Sauce to which a beaten egg has been added. Sprinkle with fine crumbs and dot with butter. Bake, covered, for 20 minutes, then uncover and brown lightly.

Onion au Gratin

Scald the onions, chop rather coarse. Place in a baking dish, cover with Béchamel sauce, into which has been stirred a tablespoonful of chopped parsley. Cover the tops with bread crumbs moistened with melted butter and a little grated cheese. Bake half an hour (or more).