Peel and cut up six or eight good sized onions into little dice shapes, put them in a saucepan with enough cold water to cover them, and a pinch of salt. As soon as the water boils strain the onions, rinse them in cold water, and dry them in a cloth. Melt four ounces of butter in a saucepan, add the onions, and fry them gently for about twenty minutes, taking care not to let them discolour; season with pepper, salt, and a tiny pinch of sugar. Mix in one pint of freshly made white breadcrumbs, and two tablespoonfuls of finely chopped sage. Mix well, and use.