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Directions given for preparing and cooking Spanish onions are equally applicable to other varieties less mild in character. When their stronger flavour is disliked, it may be partially removed by blanching them, and still more effectually by changing the water two or three times.

Ingredients.—½ a lb. of onions coarsely-chopped, ½ a lb. of moist sugar, ½ a pint of water, ¾ of a pint of vinegar.

Method.—Place the onions and water in a steel stewpan, let them boil for 5 or 6 minutes, then add the sugar, and simmer gently until the preparation becomes nearly black. Have the vinegar ready boiling, pour it into the stewpan, stir until well mixed, then strain, and when cold, bottle for use. This browning must be used very sparingly, or it will impart a disagreeable taste. When colouring alone is required, it is safer to use caramel, recipes for which will be found under that name.

See Chapter XLIII, "Vegetarian Cookery."

Ingredients.—Onions, either red or yellow.

Method.—Top and tail the onions, but do not skin them. Put them into a saucepan containing sufficient boiling salted water to cover them, boil gently until nearly done, then drain and dry thoroughly. Place the onions in a tin, or in a Dutch oven, in front of a clear fire, and roast them for 15 or 20 minutes, turning them frequently. Serve as a garnish to roast fowl.

Time.—To boil the onions, about 1 hour. Average Cost, 2d. per lb. Seasonable at any time.

Ingredients.—4 or 5 Spanish onions, salt and water.

Method.—Put the onions, with their skins on, into a saucepan of boiling water, slightly salted, and let them boil quickly for 1 hour. Then take them out, wipe them thoroughly, wrap each one in a piece of buttered paper, and bake them in a moderate oven for 2 hours, or longer, should the onions be very large. They may be served in their skins, and eaten with a piece of cold butter and a seasoning of pepper and salt; or they may be peeled, and a good brown gravy poured over them.