Smothered Onions from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Put the onions into cold water, and remove their skins. Then put them into a saucepan, and cover with a soup stock (Pot-au-feu or Bouillon), if you have it, otherwise use water, and let them stew s...
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Ingredients
- A Dozen Small Onions
- Pot-au-Feu, Bouillon or Water
- 3 Tablespoonfuls of Butter
- 3 Tablespoonfuls of Flour
- Salt, Pepper and Cayenne to Taste
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