Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
12 medium onions, peeled and diced fine
1/4 cp butter or margerine
1 tsp salt
1/4 tsp oregano
1 tbsp Kitchen Bouquet
1/2 cp hot water
1 - Cook onions in butter or margerine 15 minutes.
2 - Stir occasionally until just tender.
3 - Add salt, oregano and Kitchen Bouquet.
4 - Mix well.
5 - Pour mixture into glass container of mixer or blender.
6 - Add hot water and cover.
7 - Blend 3 seconds or until onions are finely minced.
8 - Reheat and serve hot.
Makes about 3 cups sauce.
Serve with hamburgers, sauteed liver, steak, and other meats. De-
licious over small meat pastries, such as ham turnovers, or with re-
heated roast beef, lamb, or ham.