CANNED ONIONS

All the brands of canned "small boiled onions" we have tried have tasted, to us, rather unpleasantly sweetish and overacidulated; they also need more cooking to make them tender. However they are so useful in an emergency that we offer the following treatment which improves them considerably.

For each No. 2 can of small boiled onions  (1 1/4 lbs. or 2 1/2 cups):
2 Tb butter
1/4 cup stock, canned beef bouillon, or mushroom broth
Salt and pepper to taste
A small herb bouquet: 2 parsley sprigs, 1/3 bay leaf, and 1/4 tsp thyme tied in cheesecloth
Drain the onions. Drop them into boiling water, bring back to the boil and boil 1 minute. Drain. This removes some of the canned taste. Then simmer them slowly in a covered saucepan for 10 to 15 minutes with the butter, stock, seasonings, and herb bouquet until they are very tender and the liquid has evaporated.