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Baked Onions

Choose large, perfect onions, trim the bottoms and remove one or two layers of the outside skin, but do not thoroughly peel them. Throw them in a kettle of boiling water, add a teaspoonful of salt, boil rapidly for about one hour; then drain in a colander. If the onions are large they will not be soft in one hour, if small, cook, of course, a shorter time. Lift each one out separately, dry and roll in squares of tissue paper, twisting tightly at the top to keep it closed. Stand in a baking-pan and bake in a very slow oven one hour. When done, remove the paper, peel the onions, put them in a vegetable dish, pour melted butter over them, dust with salt and pepper and serve with roasted duck, turkey or chicken.

Spanish onions are particularly nice served in this way.