Onions (Small White)
Boil three-quarters of a pound of small white onions, then put them into a sauce-pan with two ounces of butter and a little flour, and cook them till they turn a good colour. Add about a quarter or half a pint of white wine or broth, and before they have finished cooking add some pepper and grated nutmeg. When the liquid is reduced, serve at once.
The onions can also be put into the oven, sprinkled with Parmesan cheese and melted butter, and browned.