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Tomatoes Lyonnaise

Peel 12 dozen firm tomatoes of medium size and cut into eighths. Peel and chop rather coarsely 2 Bermuda onions or use I small Spanish onion. Put the latter in a frying-pan with I large tablespoonful of butter and cook very slowly, stirring occasionally, until the onion begins to change color. Add the tomatoes and a high seasoning of salt and pepper; draw the pan forward and cook more rapidly for about twenty minutes or until the tomatoes are quite tender.

Add ½ cupful of strong beef stock and simmer for five minutes longer. Sprinkle in I tablespoonful of finely chopped parsley and turn into a serving dish.