From:
The Thorough Good Cook
Sauces: 13. Bretonne
Cut in halves four or five large
onions, so as to be able to remove the part adhering to the
root, which gives a
bitter taste. Chop up these onions, lightly fry them in
butter and moisten with a glass of
beef broth or water, adding a little
thyme and
bay-leaf Let these simmer gently until thoroughly done, then pass them through the
sieve. Put into this
puree of onions two small spoonfuls of thickened
sauce, and
season with
pepper,
salt, and a little
lemon. When you have no thickened sauce, put a pinch of flour into the onions when they are slightly browned, and moisten with a little
stock or water.