1 1/2 pecks onions 2 or more cups oil, mar-

Salt to taste garine, or drippings

Peel and slice onions. Into heavy, iron frying pans put about one cup water, and from one-fourth to one-half cup fat; depends upon size of pans - the water should barely cover bottom. Add onions, sprinkle with salt, cover. Cook slowly, stirring occasionally, until water has evaporated and onions are soft and golden brown, not dark brown.