Golden Onion Soup
|Butter/Margarine||1⁄8 Pound (1/4 Cup)|
|Yellow onions||3 1⁄2 Pound, thinly sliced (About 6 Large)|
|Garlic||1 Clove (5 gm), pressed / minced|
|Ground coriander||3⁄4 Teaspoon|
|All purpose flour||2 1⁄2 Tablespoon|
|Chicken broth||5 Cup (80 tbs) (Homemade / Canned Regular Strength)|
|Dry sherry||1⁄3 Cup (5.33 tbs)|
|Freshly grated parmesan cheese||1⁄2 Cup (8 tbs)|
|Croutons||1⁄2 Cup (8 tbs)|
Melt butter in a 5- to 6-quart pan over medium heat.
Add onions and garlic; cook, stirring often, for 20 minutes.
Add coriander and turmeric and cook over low heat, stirring, until onions are very soft, 5 to 10 more minutes.
Stir in flour.
Bring to a boil, stirring occasionally; add sherry, if desired.
Ladle into 4 to 8 bowls.
Garnish each serving with cheese and croutons.