ONIONS STEWED IN WINE

Boil twenty or thirty onions a quarter of an hour with a bunch of sweet herbs, some salt, a few cloves, and a laurel leaf. Then take out the onions, and put them into a stew-pan with some salt, a piece of butter rolled in flour, and a pint of red wine. Stew them another quarter of an hour, and serve them up garnished with pieces of toast dipped in the sauce.