Skin the onions, cut in half, simmer in lightly salted water for
10 minutes, drain, and put in a large baking dish. Cook the tomatoes
with the bay leaf, celery seed, and cloves for 10 minutes, and
strain. Blend the flour and melted fat, add to the tomato juice with
the salt and pepper, and mix well. Pour over the onions, cover and
cook until the onions are tender, about 1 hour. Serve from the
baking dish.
Typed & MC formatted by Barb at Possum Kingdom on 8/18/98
