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Stewed Onions

(Cipolle in stufato) or Keep in cold water, for half an hour, two pounds of middle-sized onions. Afterward skin and place in a saucepan in which pour as much broth as is necessary to cover them. Let them cook on a low fire for an hour, if they are scallions, or young onions. If they are not, two hours are not enough, sometimes.

When cooked and soft, drain and place in a large deep dish. Brown a piece of butter with a tablespoonful of flour, a cup of broth, salt and pepper. Mix everything and when it begins to boil pour the sauce on the onions, which must be served hot. 161