8 middling-sized onions 3 oz. of butter a
tablespoonful of rice-flour salt and pepper to taste 1 teaspoonful of
powdered sugar thickening of butter and flour 2 quarts of water.
Method:
Cut the onions small, put them in the stewpan with the butter,
and fry them well; mix the rice-flour smoothly with the water, add the
onions, seasoning, and sugar, and simmer till tender. Thicken with
butter and flour, and serve.
