OMELETTE ONION

4 medium-sized English onions
1-1/2 oz. of butter
2 oz. of Allinson breadcrumbs
4 eggs
4 tablespoonfuls of milk
pepper and salt to taste

Peel and slice the onions, bake them in a pie-dish with the butter and seasoning, until quite soft. Whip the eggs up, mix them with the milk, breadcrumbs, and the baked onions. Put the mixture into a greased pie-dish, and bake in a moderately hot oven. Serve with tomato sauce.