The large Spanish or Bermuda onions are the only kinds which are
usually baked. Wash clean, but do not remove the skins. Boil an
hour—the water should be boiling when they are put in, and slightly
salt. Change it twice during this time, always replenishing with more,
boiling-hot. Turn off the water, take the onions out and lay upon a
cloth, that all the moisture may be absorbed or evaporate. Roll each
in a round piece of buttered tissue-paper, twisting it at the top to
keep it closed, and bake in a slow oven nearly an hour. When tender
all through, peel them, put them into a deep dish, and brown slightly,
basting with butter freely. This will take perhaps a quarter of an hour
more. Serve in a vegetable dish, and pour the melted butter over them
when you have sprinkled with pepper and salt.