Roast Onions

• 1 large onion per person
• 1 oz. (30 g.) butter per onion]
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Choose large onions, Spanish are the best. Peel and cut off the roots and tops. Arrange them in a baking tray, which has been well greased with butter. Dredge with flour and salt. Put a piece of butter on top of each onion and bake in a moderate oven, 350° F., gas mark 4, for 1–1½ hours until soft and tender. Baste fairly frequently.