Preparation info
  • Serves


    • Difficulty


Appears in

By Robert Carrier

Published 1965

  • About


  • 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