To Peel: Hold onion under cool tap water when peeling to keep down the oils that cause tears. Cut a slice from top and root end of onion; remove outer skin. Onions may be cooked whole or sliced into rings as directed in recipe.
To Parboil: Place onions in saucepan, and add salted water to cover; bring to a boil. Reduce heat; cover and cook 10 minutes. Drain. (Parboiling onions helps to reduce strong flavor.)
To Boil: Place parboiled onions in a saucepan; cover with boiling water. Reduce heat, and cook 1 hour or until tender. Drain.
Other Cooking Methods: Batter and deep-fry; sauté; steam; to use raw in salads, crisp rings in ice water.
Serving Suggestions: Boiled onions may be served with melted butter and seasonings to taste or with any of the following: Cheese Sauce, Drawn Butter, any herb butter or spread, or any white sauce.