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Baked Spanish Onions

Peel three medium, sound Spanish onions, clip off a small piece at both ends, cut in two crosswise, and arrange in a baking dish cut side up. Mix in a bowl an ounce butter, a half bean finely chopped garlic, teaspoon chopped parsley, a saltspoon each salt and pepper and the juice of half a sound lemon. Spread this butter evenly over the six half onions, cover with a buttered paper and set in oven for thirty-five minutes, being careful to baste quite frequently. Bring dish to oven door and lift up paper, sprinkle over two tablespoons fresh bread crumbs, baste well, reset in oven for ten minutes more, remove and serve in same dish.