- Ready Time :
0 min
Servings
6 none
Ingredients
- 3 tablespoons Butter
- 1 tablespoon Oil
- 3 pounds Onion; sliced very thinly
- 1 teaspoon Salt
- 1 teaspoon White sugar
- 3 tablespoons Flour
- 4 cans Beef consomme
- 4 cans Water
- 2 cups Dry red wine
- 1 Bay leaf
- 1 teaspoon Sage
- 1 Sliced french bread; toasted
- 1 Mozzarella cheese; shredded
- 1 Parmesan cheese; shredded
Directions
- scriptMelt 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