Thourins

• 1 pound Spanish onions, thinly sliced
• 2 tablespoons olive oil
• 1

Simmer sliced onions in olive oil until they are a pale golden colour. Sprinkle with flour; stir until well blended; then moisten with a glass of dry white wine. Remove from heat and add boiling consommé. Cut stale rye bread into thin slices; place a layer of bread in a large soup tureen and sprinkl