5 lbs onions, Sliced into rounds 4 T unsalted butter 1/4 cup flour 2.5 quarts of beef or vegetable broth 8 oz of tomato juice
Cook onions and butter under low flame until onions are carmelized (about 45 minutes). Add 1/4 cup of flour to onions and stir continually for 3 minutes. Add 2.5 quarts beef or vegetables broth and 8 oz tomato juice. Bring to a boil then reduce heart and simmer for 30 minutes or so. Season with salt and pepper.
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