Remove only the dry outer skins and rootlets, cut in quarters and pack them close together in a bake-pot. Chop some fat bacon or the trimmings of ham or bacon and pack into the interstices. Season with pepper (salt will scarcely be needed if bacon or ham are used). Add only a spoonful of water (enough to start the steam). Put the lid on tightly and cook in a hot oven (350F) till the onions can easily be pierced by a silver skewer. Serve from the dish with hot buttered toast on a cold winter evening.