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1
Heat butter with oil in large soup pot - add in sliced onions and stir to coat cover pot and cook
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2
over moderately low heat for 15 - 20 min - stirring occasionally till onions are tender and translucent/soft.
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3
Uncover pot and raise heat to moderately high - stir in salt and sugar (sugar
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4
carmelizes and helps onions to brown) - cook about 30 min -
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5
stirring frequently till onions have turned an even deep golden brown
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6
brown.
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7
Lower heat to moderate - stir in flour and add in a bit more
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8
butter if flour does not absorb into a paste with the onions.
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9
Cook
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10
slowly, stirring constantly for 12 min to brown flour lightly.
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11
Remove from heat - pour about 1 c. of warmed consomme into
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12
onion/flour mix to blend flour and consomme - add in rest of
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13
consomme, water, wine, bay leaf and sage - bring to a simmer.
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14
Simmer
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15
slowly for 30 - 40 min.
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16
If you are not serving right away, let cold, uncovered, then cover and chill.
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17
Reheat when ready to serve - place in ovenproof soup
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18
bowls - top with a slice of toasted french bread, shredded mozzarella
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19
cheese and parmesan cheese.
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20
Place under broiler to heat cheeses till
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21
bubbly.
