From, "River Road Recipes II...A Second Helping," published in cooperation with your Daily Inbox Newsletter.


  • 4 Tablespoons butter

  • 2 Tablespoons oil

  • 7 cups onion, thinly sliced

  • 1 teaspoon salt

  • 3 Tablespoons flour

  • 2 quarts or 6 (10-3/4-ounce) cans chicken, beef, or chicken and beef stock combined

  • Salt and pepper to taste


In a heavy 4- 5-quart saucepan or soup kettle, melt butter with oil over moderate heat.  Stir in the onions and salt.  Cook uncovered over low heat, stirring occasionally for 20 to 30 minutes, or until the onions are a rich golden brown.  Sprinkle flour over the onions and cook, stirring for 2 to 3 minutes.  Remove the pan from the heat.

In a saucepan, bring the stock to a simmer, then stir the hot stock into the onions.  Return the soup to low heat and simmer, partially covered, for another 30 to 40 minutes, occasionally skimming off the fat.  Taste for seasoning.  Add salt and pepper if needed.  Serve with croutons.

6 - 8

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