| 1. | Onion juice: |
| 2. | Several hours before cooking (even the day before), prepare the onion juice. |
| 3. | Put all the onions (except for three large ones) cut into three pieces in a similar container, along with a little salt and 50 g of oil. |
| 4. | Pour water until they are very well covered, 7 inches above them, and put them on the fire to boil. |
| 5. | Let them boil for about an hour, stirring periodically. |
| 6. | When they boil, their water should be almost half full. |
| 7. | Once they have cooled down, pour a few of them into a large hole that you have in a bowl to collect the juice. |
| 8. | Mix very well until at least half the amount of the melting remains in the hole. |
| 9. | Then pour the rest of the crushed onions into another bowl. |
| 10. | Add a little water, just enough to dilute the material and mix very well to extract the juices. |
| 11. | Pour the material back into the hole and repeat the same process until they are completely drained. |
| 12. | Then discard the rest of this onion material and keep the drained juice. |