Stewed Onions

Ingredients

• 4 or 5 Portugal onions
• 1 to 1.5 pint beef or veal gravy or broth
• catsup (optional)
• spice (optional)
• thickening agent (optional)
• flour (optional)

Instructions

1. Strip the outer skin from the onions and trim the ends without cutting into the vegetable.
2. If using large onions that are not mild, boil them for half an hour in plenty of water, then drain well.
3. If desired, flour the onions lightly and fry them to a pale brown (15–20 minutes) to heighten the savour.
4. Arrange the onions in a saucepan large enough to hold them all in a single layer.
5. Just cover the onions with beef or veal gravy, or substitute strong, well-flavoured broth enriched with catsup, spice, and thickening as desired.
6. Stew very gently for nearly or quite 2 hours, until the onions are tender quite through but have not fallen to pieces.
7. If preferred, half-cover the onions instead and turn them when the under side is tender, allowing longer stewing time.