These odorous but wholesome vegetables take on a new savor when friend in this fashion : Fry a quarter-pound or salt pork until quite brown, then remove from the pan. Slice a quart of onions into the fat, adding a little salt and pepper and half a cupful of water. Cover the pan and cook the onions until a light brown, then cut into dice three-quarters of a pound of good cheese and add to the onions about five minutes before serving. Allow them to simmer slowly, and do not break up the cheese in frying. This comes from Pierre Lavigne, a prominent young artist in Paris, who says he learned it of peasants in the valley of the Loire.