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SOUBISE SAUCE (another way)

Take a dozen white onions. After having peeled and washed them, cut them into halves, take off the tops and bottoms, mince them as fine as possible, and blanch them to make them taste sweeter and take off the green colour. Then let them pulp on a small stove with a little butter. When they are thoroughly done, and no kind of moisture is left, mix with them four spoonfuls of bchamel. Season them well, rub the puree through a tamis, and keep the sauce hot, but without boiling. You must also put a small lump of sugar with the sauce if necessary. When you have the oven hot, put in the onions hermetically closed in a small stewpan, and let them simmer for one hour with a small bit of ham. This method gives a better flavour.