Melt butter with oil in large soup pot - add sliced onions and stir to coat
~ cover pot and cook
over moderately low heat for 15 - 20 minutes - stirring
occasionally until onions are tender and translucent. Uncover pot and
raise heat to moderately high - stir in salt and sugar (sugar
carmelizes and helps onions to brown) - cook about 30 minutes -
stirring frequently until onions have turned an even deep golden
brown. Lower heat to moderate - stir in flour and add a bit more
butter if flour does not absorb into a paste with the onions. Cook
slowly, stirring constantly for 12 minutes to brown flour lightly.
Remove from heat - pour about 1 cup of warmed consomme into
onion/flour mixture to blend flour and consomme - add rest of
consomme, water, wine, bay leaf and sage - bring to a simmer. Simmer
slowly for 30 - 40 minutes.
If you are not serving right away, let cool, uncovered, then cover and
refrigerate. Reheat when ready to serve - place in ovenproof soup
bowls - top with a slice of toasted french bread, shredded mozzarella
cheese and parmesan cheese. Place under broiler to melt cheeses until
bubbly.
Posted to MM-Recipes Digest V5 #021 by lena36@juno.com (Lena P Mitchell) on
Jan 20, 1998
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