Baked Onions from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Trim the onions nicely, but do not peel them. Then put them into a kettle of boiling water, and let them boil rapidly for about an hour. Drain in a colander. Then put them in a baking pan, and let ...
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Ingredients
- A Dozen Large Spanish Onions
- Salt
- Pepper
- A Drawn Butter Sauce
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