Escalloped Onions
Escalloped onions are made like Onions au Gratin, except that the cheese is omitted and replaced by a layer of fine bread crumbs.
Baked Onions With Chestnuts
Peel as many onions as required and parboil them for ten or fifteen minutes in salted water. Drain and dry, and when cooled somewhat remove the inside and fill with chopped chestnuts which have been tossed in hot butter for fifteen minutes; season well with salt and pepper, and, if liked, a little sage; arrange in a buttered baking dish, and bake for half an hour, covering them for the first fifteen minutes. If they seem too dry, baste with a little cream or onion stock and melted butter.