Peel the same quantity of onions as above, put half an ounce of sugar
with two ounces of butter into a stewpan, and the onions, toss them over
the fire twenty minutes, then add sixteen tablespoonfuls of white sauce
(No. 7), and eight of white broth, let them simmer until quite tender;
put in a bunch of parsley, season with a little salt and pepper, and
finish with two tablespoonfuls of liaison (No. 119).