Onion Broth
(Dieppe.) Parboil 6 large onions, slice them, and toss in 1 ounce of butter with salt, pepper, and some parsley. Add 1 1/2 tablespoonfuls of flour and 1 quart of white stock, made from fish or chicken, also 1 pint of hot milk. Press through a sieve and serve with slices of toast.