• 3 large Spanish onions (about 2 lb.)
• 1 oz. butter or margarine or dri

Peel and slice the onions. Melt the fat in a deep pan and lightly fry the onions for 10 min., cook slowly to prevent the onions colouring. Boil the stock, add it to the onions with the spices, and simmer until the onions are tender. Rub through a fine sieve, return the purée to the pan and add milk if used. To each 1