This recipe calls for slowly cooking onions in butter, then simmering in stock for them to develop a deep, rich flavor. You should therefore count on 2.5 hours at least from start to finish.
Category: Soups, Stews and Chili
Cuisine: French
1.5 lbs yellow onions (about 5 cups), thinly sliced
3 tablespoon Butter
1 tablespoon oil
1 tsp Salt
1/4 tsp sugar
3 tablespoon Flour
2 quarts beef bouillon or brown stock (can use chicken), boiling
1/2 cup dry white wine
[I posted this recipe.]
phred101
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