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Stewed Onions

Peel and wash twelve onions chopping off the tops and bottoms; cut them in halves, mince them very fine, blanch to give them a sweeter taste and remove the green color, place in a stewpan with a little butter, and cook them. When quite done and all the moisture is evaporated, mix in four tablespoonfuls of bechamel sauce. Sprinkle them over with salt and pepper, rub them through a fine sieve, and keep hot in a saucepan without letting them boil. A small lump of sugar may be added if desired. If a highly-flavored sauce is desired the onions should be put in a stewpan with a little ham, mace and bay leaf and cooked gently for an hour.