No. 111 Ragouts de petits Oignons à blanc.
Peel the same quantity of onions as above, put half an ounce of sugar with two ounces of butter into a stewpan, and the onions, toss them over the fire twenty minutes, then add sixteen tablespoonfuls of white sauce (No. 7), and eight of white broth, let them simmer until quite tender; put in a bunch of parsley, season with a little salt and pepper, and finish with two tablespoonfuls of liaison (No. 119).