Peel carefully fifty young onions, without breaking them, put half an
ounce of sugar into a stewpan, set it on the fire until it gets rather
brown, add two ounces of butter and the onions, toss them over the fire
until forming a glaze; then add fifteen tablespoonfuls of brown sauce
(No. 1), and eight of consommé (No. 134); let them simmer until tender,
skim well, season with a small quantity of salt and pepper, and use
where indicated; a little piece of glaze may be added.