Onion Gratin

• 1 pound walnut-sized onions (white spring onions, “silverskins,” etc.—or, lacking those, large sweet onions, thickly sliced or coarsely chopped), peeled
• Salt, pepper</

Parboil the onions in well-salted simmering water, counting about 5 minutes from the time the water returns to the boiling point for tender spring onions or up to 10 minutes for certain winter onions—the flesh should be limp but not soft. Drain well and pour them into a buttered gratin dish large enough to put them in a single layer. Salt lightly and grind over pepper to taste. Stir a tiny bit