8 onions, 2" diameter
3/4 tsp. salt
1/8 tsp. fresh ground pepper
2 tbsp. butter
1/2 c. beef or chicken stock
1 tbsp. flour
2 tbsp. cold water

Preheat oven to 375 degrees. Peel onions and place them with salt in boiling water, cover and boil 5 minutes; drain onions and place close together in a 1 quart casserole. Sprinkle with pepper, dot with butter, add the stock and bake for about 45 minutes. Mix flour and water to a smooth paste and blend with liquid around the onions. Bake about 5 minutes longer, until sauce thickens. Garnish with fresh parsley.