Chop 5-6 onions (about 1 lb.) and simmer in 3 Tablespoons butter until transparent and
golden but not browned. Transfer to 6 cups court bouillon containing the diced vegetables
and cook 15 minutes. Force through sieve or mix until smooth in blender.
Fork-blend 1/2 cup sour cream with 2 Tablespoons flour, stirring with 1 cup soup until
smooth, then return to soup pot. Season to taste with salt & pepper, a pinch or 2
sugar, and 1/2 teaspoon or so Maggi extract. Garnish with chopped parsley and serve with
This will be quite different than the dark and thin French onion soup you may be used
to, but we think you'll enjoy it for a change. It can also be made with meat stock.