Cut off the root and top of the onions, the brown skin and inner layer of skin. Put into cold water, bring to the boil and strain if a mild flavour is required. Put into boiling water (just enough to cover) with 1 teasp. salt to 1 pt. of water. Boil gently 1½–2 hr., according to size. Make a white sauce with half milk and half onion water. Season and flavour with a little lemon juice. Coat the onions and serve very hot.