The following is a more mild and delicate preparation: take half a dozen of the largest and whitest onions (the Spanish are the mildest, but these can only be had from August to De-cember); peel them and cut them in half, and lay them in a pan of spring water for a quarter of an hour, and then boil for a quarter of an hour; and then, if you wish them to taste very mild, pour off' that water, and cover them with fresh boiling water, and let them boil till they are tender, which will sometimes take three-quarters of an hour longer.
Boil twelve or more onions in water; when it boils, pour it oft", add more hot water, and when the onions are tender, strain and mash them in a bowl, add a piece of butter, a little salt, and one or two spoonfuls of cream. Pleat it before serving. An apple may be boiled with the onions.
Peel and slice the onions (some put in an equal quantity of cucumber or celery) into a quart stew pan, with an ounce of butter; set it on a slow fire, and turn the onion about till it is very lightly browned; now gradually stir in half an ounce of flour; add a little broth, and a little pepper and salt; boil up for a few minutes; add a table-spoonful of claret, or Port wine, and same of mushroom ketchup, (you may sharpen it with a little lemon-juice or vinegar), and rub it through a tamis or fine sieve. Curry powder will convert this into excellent curry sauce.
If this sauce is for steaks, shred an ounce of onions, fry them a nice brown, and put them to the sauce you have rubbed through a tamis; or some very small, round, young silver button onions, peeled and boiled tender, and put in whole when your sauce is done, will be an acceptable addition.
If you have no broth, put in half a pint of water, and just before you give it the last boil up, add to it another table-spoonful of mushroom ketchup, or the same quantity of Port wine or good ale. The flavor of this sauce may be varied by adding tarragon or burnet vinegar.