Smothered Onions

• A Dozen Small Onions
• Pot-au-Feu, Bouillon or Water
• 3 Tablespoonfuls of Butter

Put the onions into cold water, and remove their skins. Then put them into a saucepan, and cover with a soup stock (Pot-au-feu or Bouillon), if you have it, otherwise use water, and let them stew slowly for an hour and a half, till they are almost falling to pieces. Then drain the Onions through a colander, and save the stock. Put three tablespoonfuls of butter into a frying pan,