Stewed Onions - cooking recipe

Ingredients

3 pkg. fresh green spring onions
5 to 6 chicken bouillon cubes
1/3 c. vegetable oil
1 c. fine ground white cornmeal
1 to 2 c. boiling water
1/2 tsp. salt

Preparation

Wash onions, cut onions in about 4-inch long pieces.
Put in water to cover.
Add chicken bouillon cubes and vegetable oil. Cook until almost done.
Mix 1 cup of cornmeal to a stiff consistency with hot water.
Shape dough into small flat cakes. Drop in skillet with onions.
Cook about 10 more minutes.
Serves about 5 people.