Required: One onion for each person. Butter. Salt and pepper.

Take off one layer of the outer brown skins. Put the onions in a pan of slightly salted water and boil them for an hour. Then take out the onions, wrap each one up in a piece of buttered paper, put them in a baking-tin in a moderate oven, and bake until they feel tender when pierced with a skewer; they will probably take about two hours.

Stuffed tomatoes

Then either serve them as they are in a hot dish, or, if preferred, remove their skins first.

N.B. - If only a mild flavour of onions is liked, change the water twice, or even three. times, during the boiling.