Ingredients
-
3 lb. peeled onions (5 lb. bag will equal 3 lb.)
4 oz. butter or margarine
1 1/2 tsp. freshly ground pepper
2 Tbsp. paprika
1 bay leaf
3/4 c. flour (all-purpose)
3 qt. canned beef bouillon
1 c. white wine
2 tsp. salt
caramel coloring (Kitchen Bouquet)
Preparation
-
Slice onions 1/8-inch thick.
Melt butter, place onions in it and saute slowly for 1 1/2 hours in a large soup pot.
Add all other ingredients, except bouillon; saute over low heat 10 minutes more.
Add bouillon; simmer for 2 hours.
Leave a comment