SC - par-boiling onions

[Aelfwyn at aol.com]

Hello the List,
While gathering and trying several of the recipes for our April 1 feast, I 
found that the recipes are saying to parboil the onions before sauteing them 
with other items. Is the boiling to make a milder onion flavor? To give a 
softer texture in the final dish? One of the recipes in question was an 
Egerdouce (sp) where the onions were to be boiled then chopped before 
sauteing and adding the liquid for simmering the meat. The final product was 
very nice and will be served with the day board at Northern Lights. Just 
curious about a process I seldom see in modern recipes. 
Aelfwyn