Raw onions, finely chopped and seasoned with oil, vinegar and salt, are very tasty.
6 large Spanish onions, 85 g. gruyere or cheddar cheese, salt and pepper, 1 egg, 227 g. of flour, ¼ teaspoonful of salt, from 85 to 113 g. of margarine and a little cold water to mix.
Prepare a fine pastry. Grease a recipient and spread out the pastry, Chop the onions and fry these at a low flame (for around 25 minutes) until these are golden brown. Grate the cheese and mix it up with beaten egg, salt and pepper, adding the onions and pouring the mixture out onto the pastry, leaving this to cook for from 20 to 25 minutes.
1 medium-sized courgette, 4 Spanish onions, 60 g. butter, ¼ teaspoonful of salt, ¼ teaspoonful of pepper and 125 g. grated cheese.
Clean the courgette and cut it into two pieces lengthways. Remove the seeds. Boil it in water with salt until tender (15 minutes). Cut up the onion and fry it a little with butter, without letting this brown. Empty out the courgette from the middle, and mix it with the onion and grated cheese. Season it well and then put it back inside the skin of the courgette. Put it under the grill until it browns (5-10 minutes).
2 large potatoes baked in their jackets, 4 onions, 60 g. butter, ¼ teaspoonful of salt and ¼ teaspoonful of pepper.
Chop up the onions and fry them in butter until golden brown. Cut the potatoes in half and empty out the centres. Make a potato purée, add a little milk and the condiments. Mix this with the onion and put the mixture back in the skin. Leave this under the grill for 5-10 minutes or put in the oven for a few minutes.
12 Spanish onions, 400 g. mince, 1 egg, 100 g. breadcrumbs, 6 teaspoonfuls of oil, 3 teaspoonfuls of white wine, 50 g. flour, salt, pepper, parsley, garlic, cinnamon and lemon.
Put the minced meat into a deep bowl, add salt, parsley, pepper, chopped garlic and a pinch of cinnamon; add two spoonfuls of milk, the lemon juice and the egg yolk and make a mass that should be divided into twelve parts.
Choose onions that are all more or less the same size and shape, cut them at the top and remove the centre layers until the walls are about half a centimetre thick. Then insert a portion of meat inside each onion, varnish the surface with the beaten egg white and dip them in flour.
Put the oil in a frying pan, put on the heat and fry the surface of the onions, placing these face down; when they are golden brown place them in a saucepan facing upwards, one beside the next.
In the remaining oil fry a little chopped onion, and when this is golden brown pour on two spoonfuls of flour and three of wine, and then pour into the saucepan, adding water until covering, then seasoning and allowing them to boil gently until tender. Then put in the oven for about ten minutes and serve.