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Ingredients
- 3 lbs (6 large) sweet onions
- 2 tbl of powdered garlic
- 1 half gal of whole milk
- 3 cup water
- salt
- fresh ground pepper
- olive oil
- 4 tbl floor
- 10 tbl of butter
This meal is simple to make but involves time. It is something I can
start and then head for the gym for a workout. It goes well with
fresh bread or pita bread. A single bowl of soup is quite filling and
tastes better as a leftover.
- Preheat the oven to 275 F.
- Slice the onions into a rough piece. Generally, I will remove the tops
and roots portion and slice in half and cut it into 1/8 segments. Place in
a oven dish, which has top. Slice 8 tbl of butter into small pieces and
disperse over the top of the onions. Cover and place in the oven
for 2 1/2 hours. Stir occasionally.
- Remove the onions from the oven and added 1 1/2 of water and mix and
return to the oven for another 45 minutes.
- Pour the milk into a large pan (12 quarts) and bring it up to a
temperature where it is just starting to bubble. Place the flour and the
1 1/2 cups of water in a closed container and mix throughly. Pour the
flour mixture into the milk and stir continuously. You want to make a
white sauce, which is thickened milk.
- Once the milk has the thickened consistancy add the garlic, salt and
pepper to taste. The thickness should be the consistancy of pudding(weak)
- Remove the onions from oven and pour the mixture into the soup with
the all the juice from the onions.
- Simmer for about 20 minutes and melt two tbls of butter before you
serve. It adds a creamy flavor to the soup.
Enjoy!
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