Heat the milk in a double boiler, cook the onion in it a few minutes and then remove.

To prepare the peas, heat half the butter in a saucepan and gently cook the onion until soft but not coloured.

Heat the oil in a small sauté pan and gently cook the onion with a pinch of salt until very soft.

Heat a dash of oil in a frying pan and cook the onion, garlic and bacon for 5 minutes or until softened.

Turn down the heat, strain off some oil, and cook the onion and carrot in the pan for a couple of minutes.

Put 2 tbsp oil into a heavy-bottomed pan on a medium heat, and cook the onion for about seven minutes until golden and soft.

Cook the onion for 5 minutes before tipping in the flour.

Cook the onions gently for five minutes until translucent and soft.

The virtue of this can be increased by cooking the onions and pork together.

Warm the rest of the oil in the pan in which you've cooked the onions.

Cook the onion and parsley with the potatoes, and, when cooked soft, drain and mash.

Cook the onion and carrot in the butter for ten minutes, and add the other ingredients.

Cook the onion and the turnip in the oil until soft -around 15 minutes or so.

Cook the onions over high heat, stirring often, until good and golden brown, almost heading into burned territory.

Cook the onions until soft, add the garlic and cook for another few minutes before adding the minced lamb.

Cook the onion and vinegar in a sauce-pan for three minutes; then add the sauce, consomme, sugar, salt and pepper.