Onion sauce

• 2 large onions
• 1 bayleaf
• 2 blades mace
• salt

Put the onions into a pan of water, together with the bayleaf, mace and a good pinch of salt. Boil them for 30 minutes, covered, until they are tender. Take out the onions and drain them, keeping 150 ml (¼ pint) of their cooking liquid, and allow them to cool. While they are cooling make a sauce by melting the butter in a small pan, stirring in the flour, letting it cook for 1 minute and then a