Peel, quarter, and blanch for eight minutes, a dozen onions. Drain and put them in a saucepan with four or six ounces of butter, according to the size of the onions; set on a slow fire, stir now and then till well done; then season with salt, a little flour, stir for two minutes to cook the flour, and mix it thoroughly with the rest; take from the fire; add cream, little by little, stirring the while. It does not require much cream to make the puree of a proper thickness. Mash through a sieve or fine colander, add a pinch of sugar, and it is ready for use.
It makes an excellent puree, and is good served with nearly every kind of meat.
Made with white onions, and properly mashed through a sieve, it looks like cream, and is almost as white as snow.