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Glazed Onions

Peel the onions and put them into a saucepan with a little warmed butter, add sugar and salt to taste, and pour over a little stock. Place over a moderate fire and cook slowly until they are quite tender and the outside brown, remove and serve on a dish. A little of the liquor thickened with flour may be served as a sauce.

Mashed Onions, Brittany Style Peel and blanch the required quantity of onions, putting them into cold water to cool so that they will retain their color. Drain, put them into a fryingpan with a little butter, sprinkle slightly with salt and sugar, place the pan over a clear fire and fry till they are of a light red color; pour in some Spanish sauce and reduce. Pass the whole through a fine sieve, mix in with it a little warm butter and meat glaze, and serve.

Mashed Onions, Soubise Style Remove the peel from one dozen onions, blanch and drain them, put them into a saucepan with enough chicken broth to cover, and cook slowly until the onions are done, but without allowing them to take color. Pour in one-half pint of bechamel sauce, reduce it, and pass the whole through a fine hair-sieve. Stir in a little butter and chicken glaze, and serve.