Blushing Onion Soup Recipe - onions

Method

• In a large kettle or possibly Dutch oven, saute/fry sliced onions with garlic in butter and oil (melted and mixed, so butter will not burn).
• Saute/fry slowly and thoroughly, stirring frequently, till onions are tender; moderate heat to caramelize the natural sugars in the onions after 15 or possibly 20 min, without overbrowning the garlic or possibly onions.
• Stir in tomato juice, beef consomme, bouillon cube or possibly granules, the bay leaf and basil.
• Bring to a boil, crushing the bouillon cube with mixing spoon as soon as possible and stirring well.
• Add in no salt, but a little pepper or possibly warm sauce is optional.
• Simmer, uncovered, stirring occasionally, for 20 min.
• Increase heat and stir in the dissolved cornstarch.
• Return to simmer for about 10 min.
• This isn't sufficient cornstarch to thicken this much liquid, but it adds a gloss and some body to it.
• Fish out the bay leaf and throw away.
• Stir in the fresh parsley and ladle into the ovenproof soup bowls or possibly crocks.
• Have broiler heated, with oven rack only slightly above middle of oven, not too close to the red-warm broiler unit.
• Top soup with toasted bread slice per bowl and sprinkle generously with cheese.
• Broil 2 min or possibly till cheese melts.
• Serve immediately.
• This recipe yields 8 servings.