Baked Young Onions

From 1913:

Peel the onions, cook for ten minutes in boiling salted water, drain, and place in a buttered pudding dish. Sprinkle with pepper and salt and pour over them a white sauce made as directed in recipe for creamed carrots. Strew fine crumbs over the top and bake covered for twenty minutes. Uncover and brown and serve in the dish in which onions were cooked.