Savory Onions

From 1913:

After you have boiled peeled young onions until tender, drain them and pour over them a cupful of good stock, and simmer in this for ten minutes. Take out the onions with a split spoon and keep them hot while you thicken the gravy with a tablespoon of browned flour rubbed to a paste with the same amount of butter. Stir until smooth and thick, add a teaspoon kitchen bouquet and one of good catsup, with salt and pepper to taste, and pour over the onions.