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Ingredientes
- 3 Tbsp. Butter
- 1 Tbsp. Oil
- 3 lb Onion, sliced very thinly
- 1 tsp Salt
- 1 tsp White sugar
- 3 Tbsp. Flour
- 4 can Beef consomme
- 4 can Water
- 2 c. Dry red wine
- 1 x Bay leaf
- 1 tsp Sage
- 1 x Sliced french bread, toasted
- 1 x Mozzarella cheese, shredded
- 1 x Parmesan cheese, shredded
Direcciones
- Heat butter with oil in large soup pot - add in sliced onions and stir to coat cover pot and cook
- over moderately low heat for 15 - 20 min - stirring occasionally till onions are tender and translucent/soft. Uncover pot and raise heat to moderately high - stir in salt and sugar (sugar
- carmelizes and helps onions to brown) - cook about 30 min -
- stirring frequently till onions have turned an even deep golden brown
- brown. Lower heat to moderate - stir in flour and add in a bit more
- butter if flour does not absorb into a paste with the onions. Cook
- slowly, stirring constantly for 12 min to brown flour lightly.
- Remove from heat - pour about 1 c. of warmed consomme into
- onion/flour mix to blend flour and consomme - add in rest of
- consomme, water, wine, bay leaf and sage - bring to a simmer. Simmer
- slowly for 30 - 40 min.
- If you are not serving right away, let cold, uncovered, then cover and chill. 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 heat cheeses till
- bubbly.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 896g | |
| Recipe makes 6 servings | |
| Calories 293 | |
| Calories from Fat 83 | 28% |
| Total Fat 9.41g | 12% |
| Saturated Fat 4.43g | 18% |
| Trans Fat 0.06g | |
| Cholesterol 16mg | 5% |
| Sodium 1473mg | 61% |
| Potassium 580mg | 17% |
| Total Carbs 31.55g | 8% |
| Dietary Fiber 4.1g | 14% |
| Sugars 10.14g | 7% |
| Protein 7.69g | 12% |
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