Soupe à l’Oignon

• 24 small white onions
• 4 tablespoons butter
• sugar
• 2½

Peel and slice onions thinly. Heat butter in a large saucepan with a little sugar; add the onion rings and cook them very, very gently over a low flame, stirring constantly with a wooden spoon until the rings are an even golden brown. Add beef stock gradually, stirring constantly until the soup begins to boil. Then lower the heat, cover the pan, and simmer gently for about 1 hour.

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