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Stewed Onions.

Ingredients.

6 Onions. Eschalot. Parsley. Mushroom. Butter. Stock.

Method.

1. Take half a dozen large onions, peel them, and cut off the tops and bottoms, but not so that they fall into pieces. 2. Blanch them in two quarts of boiling water for twenty minutes. 3. Drain on a colander. 4. Take out the centre of each onion and fill it with fine meat flavoured with chopped parsley, eschalot, and button mushrooms. 5. Butter the onions. 6. Put them into a stewpan with white stock. 7. Let them simmer over a slow fire. 8. Turn them over. 9. When tender and covered with a glaze, they are ready.

RECAUTIONS.-Be careful in the selection of the )ns, and let them stew gently.

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