Baked Onions

This recipe has the same effect as a boiled onion.

These are cooked county style, as they were when large ovens were on the go all day and night. Very good when eaten with chops or steaks or with potato oaten cakes; known in the county as "Pratie Oaten".

1 large onion per person
A little water

Put the onions in a baking tin, unpeeled with about 1 inch of water, not more. Bake in a slow to moderate oven (250° F. -275° F. electric; gas regulo 1-2) for 1 1/2 - 2 hours or until they are soft when you squeeze them. To eat, the brown skin is pulled back and cut off at the root and the onion is eaten with salt and pepper and a pat of butter. One of the most delicious ways of serving onions.

Reprinted from: A Taste of Ireland, Thedora Fitzgibbon