Strip the outer skin from four or five fine Portugal onions, and trim the ends, but without cutting into the vegetable; arrange them in a saucepan of sufficient size to contain them all in one layer; just cover them with good beef, or veal gravy, and stew them very gently indeed for a couple of hours: they should be tender quite through, but should not be allowed to fall to pieces. When large, but not mild onions are used, they should be first boiled for half an hour in plenty of water, then drained from it, and put into boiling gravy: strong, well-flavoured broth of veal or beef, is sometimes substituted for this, and with the addition of a little catsup, spice, and thickening answers very well. The savour of this dish is heightened by flouring lightly and frying the onions of a pale brown before they are stewed.
Portugal onions, 4 or 5 (if fried, 15 to 20 minutes); broth or gravy, 1 to 1 1/2 pint: nearly or quite 2 hours.
When the quantity of gravy is considered too much, the onions may be only half covered, and turned when the under side is tender, but longer time must be allowed for stewing them.
Peel and slice them evenly, have ready a pan of hot butter, or salt-pork fat, and fry the onions till slightly browned.
Take onions of the same size, peel and wash them, lay them in some pan or kettle with a broad bottom, so that the onions may not be piled one upon another. Cover them with water, or milk and water if yon like them very mild and let them simmer slowly, for 20 minutes, or till done.