Onions ‘In Stufato’
Peel two pounds of onions and, after putting them into cold water, place them in a sauce-pan and cover them with good broth, letting them cook slowly. If young, one hour will suffice, if old, allow two hours. When soft, strain, and put them on a dish. Melt two ounces of butter in a frying-pan, add a spoonful of flour, and three-quarters of a pint of broth, mixing well until it boils, then add a little salt and pepper, and pour it over the onions. Serve hot.