Melt 1 tablespoon of butter in a heavy bottomed pan, when foamy, add the onions with a small teaspoon of sugar and a pinch of salt. Glaze on a medium heat until caramel colored. Choose loosehead lettuces, slice them in half, wash carefully and drain thoroughly. In a skillet, sweat the lettuces in half the butter adding a little sugar to brown them. Remove when soft, roll them into a little packets. Lay in a saucepan, season with salt, and pepper, add the bouquet garni and place the onions in the center. Cover and braise. Towards the end of cooking, if the lettuce has shed too much juice, reduce on a high heat. Make a ring of lettuce on the serving dish, lay the onions in the center and serve with pork or veal chops, etc. If you cannot find loosehead lettuce, remove the large outer leaves of the lettuce you have chosen, pick the green leaves, tie them up into little long packets to sweat them, untie the string then roll them to continue cooking.
