Portugal Onions a L'Espagnole

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Peel the onions and stamp out the cores with a long vegetable cutter about a quarter of an inch in diameter; parboil them in water for ten minutes, and then drain, them on a cloth. Spread the bottom of a deep sautapan with butter; place the onions in it; moisten with broth sufficient to just cover them, and set them to boil over a slow fire, occasionally turning them in their liquor; when they are nearly done, add a dessert-spoonful of pounded sugar; boil them down quickly to a glaze; add a little tomata; roll the onions in it, and dish them up in a close circle.

Note.—These onions are better adapted for garnishing removes of braized beef, &c, than for being served as a second-course dish.

No. 679