Put the onions, with their skins on, into a saucepan of boiling water slightly salted, and let them boil quickly for an hour
Then take them out, wipe them thoroughly, wrap each one in a piece of paper separately
Bake them in a moderate oven for 2 hours, or longer, should the onions be very large
They may be served in their skins, and eaten with a piece of cold butter and a seasoning of pepper and salt; or they may be peeled, and a good brown gravy poured over them Source: The Book of Household Management by Isabella Beeton (1859)
Onions, Pickled II
