Cut in halves four or five large onions, so as to be able
to remove the part adhering to the root, which gives a bitter
taste. Chop up these onions, lightly fry them in butter
and moisten with a glass of beef broth or water, adding a
little thyme and bay-leaf Let these simmer gently until
thoroughly done, then pass them through the sieve. Put
into this puree of onions two small spoonfuls of thickened
sauce, and season with pepper, salt, and a little lemon. When
you have no thickened sauce, put a pinch of flour into the
onions when they are slightly browned, and moisten with
a little stock or water.
 

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