Peel the onions, leaving them whole. Where possible choose large onions and allow one per person. Place the onions in a saucepan, cover with cold water and bring to the boil. Simmer for 2–3 minutes, then drain well. Return the onions to the saucepan and place them over the heat for a moment to dry them well.
Heat the dripping in a roasting tin. Add the onions to the hot fat, baste well