6-8 tbsp. oil
20 sm. white onions or slices
1/2 c. chicken or beef stock
Salt & freshly grated pepper

Heat the fat in a heavy skillet or saute pan with a lid and saute the onions until lightly browned. Add the stock and the salt and pepper to taste. Cover the pan and cook the onions until crisp-tender, about 20-30 minutes for small white onions and somewhat less for slices.

You can also sprinkle the onions with Parmesan cheese just before serving. Or you can add 1/4 cup of dry sherry to them and let it cook down quickly. These onions go well with turkey, chicken or veal. Serves 4.