Boil some macaroni till soft. Drain and put aside. Cut in fine rings as many Spanish onions as will equal the macaroni in bulk. Fry in butter till quite tender, but not coloured. Bemove from pan, and make a sauce by adding flour, milk, pepper, salt, a dash of nutmeg, and a torn bay-leaf. Keplace onion rings in this, and simmer gently for twenty minutes ; then remove the bay-leaf and add the macaroni, and heat through. Serve with grated Gruyere or other cheese. Chopped parsley may be substituted for the bay-leaf.