Blushing Onion Soup Recipe

Directions

1. 1
   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).
2. 2
   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.
3. 3
   Stir in tomato juice, beef consomme, bouillon cube or possibly granules, the bay leaf and basil.
4. 4
   Bring to a boil, crushing the bouillon cube with mixing spoon as soon as possible and stirring well.
5. 5
   Add in no salt, but a little pepper or possibly warm sauce is optional.
6. 6
   Simmer, uncovered, stirring occasionally, for 20 min.
7. 7
   Increase heat and stir in the dissolved cornstarch.
8. 8
   Return to simmer for about 10 min.
9. 9
   This isn't sufficient cornstarch to thicken this much liquid, but it adds a gloss and some body to it.
10. 10
    Fish out the bay leaf and throw away.
11. 11
    Stir in the fresh parsley and ladle into the ovenproof soup bowls or possibly crocks.
12. 12
    Have broiler heated, with oven rack only slightly above middle of oven, not too close to the red-warm broiler unit.
13. 13
    Top soup with toasted bread slice per bowl and sprinkle generously with cheese.
14. 14
    Broil 2 min or possibly till cheese melts.
15. 15
    Serve immediately.
16. 16
    This recipe yields 8 servings.