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Onions, Brown, for Garnishing Stews

Cut the two ends from some small silver onions, and throw them into boiling water for five minutes. Drain them on an inverted sieve, and when cool take off the outer skins, and put them into a well-buttered saute-pan, with a little butter and sugar, and fry them (turning them over once) until they are lightly browned all over. Drain them well, and, ten minutes before they are used, put them into the stew which they are intended to garnish. Time, about ten minutes to brown the onions. Probable cost, 3d. per pound. Sufficient, one pound for a dish large enough for five or six persons.