Braised Onions

• 6 large onions
• 4 oz. Dripping
• ½ pint stock

Peel the onions and put into a pan with the dripping. Cover with a tight lid and cook the onions gently until golden. Drain off the excess fat and cover the onions with stock. Simmer until the onions are soft but unbroken. Thicken the liquid with a little flour, and season with salt, pepper and lemon juice before serving.