8 medium-sized onions
1 tbsp butter
1 pt well seasoned soup stock
1 1/2 tbsp flour
1 - Peel and remove the ends from the onions.
2 - Place in a well buttered casserole; almost cover with the soup stock
(or use canned connsome' or buillon).
3 - Dot with butter, cover; and bake in a hot oven, 400 degrees F. ror an hour
so rapidly that the stock boils.
4 - Thicken the sauce with the flour mixed to a smooth paste with 2 tbsp cold water.