Onions Braised

Peel eighteen onions, weighing an ounce and a half each, being careful not to break them; cut off the stalks and roots and make a crosswise incision on the root end; saute them in butter or fat with salt and a pinch of sugar, browning slightly; then range them in a sautoir with bards of fat pork; moisten with a little veal blond stock (No. 423), just sufficient to cover, and cook slowly while reducing the liquid. Dress in a vegetable dish and pour the stock over, or else cover with matelote sauce (No. 498), having reduced it with the stock.