• 3 large Spanish onions (about 2 lb.)
• 1 oz. butter or margarine or dripping
• 1 qt. white stock or 1 pt. stock and 1 pt. milk
• 1 clove
• 1 bay leaf
• 1 blade of mace flour to thicken
• salt and pepper
• ¼ pt. milk or cream

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 pt. of soup allow ½ oz. flour, blend the flour with a little cold milk, water or stock and stir into the soup. Cook until the soup thickens, season to taste. If cream is used, add it to the soup before serving.