Guys,
Regarding scaling down: if you scale down by a lot the need for ABSOLUTE accuracy/risk of different results becomes disproportionatley higher. *Personally* I'm struggling to work out what spicing I'd be putting into a dish scaled down by a factor of 10 but I do appreciate the restrictions you are under, George!
It's probably not meant like this but some are suggesting lowering the quantity of onions (inferring they will keep other items the same) this would be quite wrong. I halfed the ENTIRE posted recipe. Even then I knew that this would probably change the outcome slightly but would give me enough to go on if I fancied taking things further (God, it sounds like some illicit affair, lol)
For measurements I hope this may help (although it'll no doubt kick off a sub-argument ;D)
1 Chef Spoon = 3TBS. (yes I know some are only 2 but most are 3)
3TBS = 45ml by volume. (Yes if it is water but, as we're picking up spices, and they don't naturally level off on the spoon, I will *estimate* that I probably was picking up 60ml by volume each time).
Halfing a chef spoon would *roughly* equal 1.5 rounded/2 level TBS by volume.
Good luck reducing by x10, George as, by my rubbish maths, a Chef Spoon would become 6ml by volume - rounded TSP? - suddenly we're in the area of fluctuation, unfortunately, due to the proportionate changes small variations would cause?
We see the restaurant chefs on You Tube/local BIR use the chef spoon for everything - they are much less worried about conversions due to the volume they are making. Heaped/rounded/slightly rounded all become more unimportant to them and also helps to ensure 'consistency' in the results we eat. Bigger the better, unfortunatley. I know there is an arguement that they are more experienced, etc but when even the chefs are saying 'about a TBS of x' and 'just a tsp of y' clearly we need to appreaciate that keeping to the spirit of these measurements will get you near enough - it works for them!
Just my opinion but we need to be less hung up on being so exact with something which is, afterall, something we consider to be an art.

For the record I will not be halfing the next batch I make as I am lucky enough to have a 24 pint stock pot and inherited a spare freezer to keep it in.
Anyone in Shrewsbury area is welcome to PM me and try some first hand as I'll give you some to try?
Hope that helps!
Martin