The New Zealand Railways Magazine, Volume 12, Issue 8 (November 1, 1937)
Norwegian Baked Onions
Norwegian Baked Onions.
Peel and slice thinly, say, four large onions, then line a pie-dish with breadcrumbs, put in a layer of onions, pepper and salt, and a little chopped parsley, and continue until the dish is full. Now pour over a teacupful of milk, cover with breadcrumbs, and a few pieces of butter here and there, and bake until nicely brown. Serve at once.