Onions Stewed Brown.
10 or 12 small onions; 1 cup of gravy from your soup, before it is strained; seasoning.
Top, tail, and skin the onions. Parboil for ten minutes; throw off the water, and cover with the cooled and skimmed gravy. Season, and stew until the onions are tender. Then stir in a tablespoonful of butter rubbed up with browned flour. Simmer five minutes.