Serving Size : 6
25 small white onions, uniform in size
4 tablespoon butter or margarine
1 tablespoon all-purpose flour
1 c beef bouillon or broth
2 tablespoon cider or wine vinegar
1 to 2 teaspoon sugar
salt and pepper
2 tablespoon chopped parsley
Cook onions in salted water to cover until almost tender; drain; peel onions when cool enough to handle.
Heat 3 tbl butter in a heavy skillet. Add onions, cook over med heat until golden, but not brown. Remove onions to a small bowl with a slotted spoon; keep warm.
Add remaining butter to skillet; stir in flour. Gradually stir in bouillon. Cook, stirring constantly, until thickened and smooth. Stir in vinegar and sugar. Taste; add salt and pepper if needed. Return onions to the sauce. Cover; simmer over low heat, shaking pan frequently in order to prevent sticking, about 5 min. Sprinkle with parsley and serve.