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Fish and Onion Salad

(Nantes.) Peel and core 6 small white onions, put a bit of butter in the centre of each, and bake them, in a covered pan, 1 hour, until tender. When cool, slice them, add 6 large sardines, free from bones and oil and skin, cut up, and 6 sliced hard-boiled eggs, some chopped parsley, and salt, and pepper, with a mixture of olive oil, and lemon juice, and tarragon vinegar. Mix all well, arrange on a dish, with slices of toast and parsley, very cold.