Red Onion Soup
|Red onions||1 Pound, thinly sliced (Italian Style)|
|Rich chicken stock||1 1⁄2 Quart|
|Parmesan cheese||1 Cup (16 tbs)|
Senate onions slowly in butter in large pan until onions are slightly brown and clear, about 1 hour.
Sprinkle with flour and stir until onions are coated.
Cook for a few minutes.
Add onions to chicken stock.
Season with salt and pepper.