This recipe comes from La Bonne Cuisine: Cooking New Orleans Style, compiled by the Women of All Saints’ Episcopal Church of New Orleans. It produces an intensely rich and flavorful soup, inspired by the marriage of French and American cuisine. Terrific on its own, or spooned over some toasted bread with a little sprinkle of grated Parmesan.
SODIUM CONTENT: 12 mg per serving
4 T. unsalted butter
2 lbs. white onions, thinly sliced
3 T. all-purpose flour
8 c. water
8 t. very-low-sodium or sodium-free beef bouillon granules
freshly ground black pepper, to taste
Melt the butter in a stockpot over medium-low heat. Add the onion and cook, stirring, 20-30 minutes, until onion is a rich golden brown.
Sprinkle the flour over the onion and cook, stirring, 2-3 minutes. Remove from the heat.
In a saucepan, warm the water and bouillon over medium heat, stirring well to combine. Gradually stir the stock into the onion mixture. Return the stockpot to the stove and simmer 30-40 minutes. Add the ground pepper and serve immediately.