Boiled Onions

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Ingredients 4 ingredients

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Cut off the tops and bottoms, remove the outer skins, and put to cook in cold water;
boil fifteen minutes;
then drain, and cook in boiling, salted water until tender;
turn into a pudding dish, and cut into small pieces;
pour over a cupful of hot cream sauce, sprinkle the top with bread crumbs, and bake until brown.
For making cream sauce see page 77.