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.

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