Boiled Onions

A little Gem! When I was a little boy my Grandma served this tasty dish once in a while. It is an old Victorian recipe and I was surprised to discover that it is often served at Thanksgiving in the States to this day. Try to buy the largest Onions that you can and please let me know how you like it as sadly onions no longer agree with me. You will be amazed how flavourable they are.

Serves about 6

6 medium to large sized white onions

2 Cups (Imperial) milk

2 Tbps butter

salt & pepper, to taste

chopped fresh parsley {optional}

Peel onions, leaving them whole.

Place peeled onions in a saucepan and add enough water to cover. Bring to a boil; reduce heat and simmer, covered, until onions are soft and tender but not falling apart (about 45 minutes, depending on size of the onions).

Drain onions in a colander.

Return drained onions to the pot and place over medium heat. Add milk and butter. Heat until butter is melted and milk is warm, but do not allow to boil. Season with salt and pepper, to taste.

Serve in individual bowls with some of the warm milk poured over the onions. Sprinkle each serving with chopped parsley, if desired.

Onions may be cooked ahead of time and reheated with the milk broth. Cook and drain onions, as directed. Refrigerate in the pot. When ready to serve, add milk and butter to the pot and reheat over medium heat, being mindful to not let the milk boil.