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Stewed Onions

Remove the skins from one quart of onions, throw them into cold water, put them in a saucepan, cover with stock and stew slowly one hour if young, two hours if large and old. They must be cooked until tender and soft. When done, drain and turn carefully into a vegetable dish. Put one tablespoonful of butter in a frying-pan, stir until brown; then add one tablespoonful of flour, mix, add a half pint of the stock in which the onions were boiled. Stir continually until it boils, add salt and pepper to taste, pour this over the onions and serve.