Original Source: Robert May, The Accomplisht Cook

To Butter Onions
Take apples and onions, mince the onions and slice the apples, put them in a pot, but more apples than onions, and bake them with the household bread, close up the pot with paste or paper, when you use them, butter them with butter, sugar and boiled currans, serve them on sippets, and scrape on sugar and cinnamon.

Original Source:

Slice and peel the onions and cook well in water. Remove from water, drain well, put in a tin-lined pot, and boil them with one quart of good olive oil, always stirring and mashing them.
Have one and a half pounds of ambrosine almonds well peeled and pounded into small bits, and cook over low heat with lemon juice, only long enough that they still retain their shape.
Place them in the same pot with half an ounce of cinnamon, and boil a little longer, always stirring and mashing them. When cooked and served, sprinkle with sugar and cinnamon.

Original Source: Forme of Cury

9 Chebolace. Take oynouns and erbes and hewe hem small, and do þerto gode broth; and aray it as þou didest caboches. If þey be in fyssh day, make on the same manere with water and oyle, and if it be not in lent, alye it with 3olkes of eyren; and dresse it forth, and cast þerto powdour douce.

Original Source: Forme of Cury

For to make a porret chapeleyn, Tak an hundres onyons oþeran half, & tak oyle de olyf & boyle togedere in a pt; & tak almande mylk & boyle yt & do þereto. Tal an make a þynne paast of dow, & make þerof as it were ryngis. Tak & fry hem in oyle de olyue or in wyte grees & boil al togedere.