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Soubise Sauce, Brown

Peel and wash twelve onions clean, then mince them, and fry them in a stewpan with a little butter till very brown. Moisten with some Spanish sauce, if you have any; if not, sprinkle with two spoonfuls of flour mixed with some veal or beef gravy. Skim off the fat, season the puree well with salt and pepper, then strain it through an old tamis, for these sort of purees would destroy new ones, and will always leave the taste of onions.