ONIONS (SPANISH) (BAKED).

Peel as many onions as are required, making an incision crossways on the top, and put in a baking-dish with ½ oz. of butter on each large onion, or half that quantity on small ones; dust them over with pepper and salt, and bake them for 3 hours. Keep them covered for 2 hours, and let them brown after that. Baste the onions from time to time with the butter.