Thick Onion Soup

7 cups thinly sliced onions, (any kind)
4 T.butter
2 T. olive oil
1 tsp. salt
3 T. flour
2 qts beef stock, bouillion or canned
Lime juice
2 T. sour cream
1 T cilantro

In a heavy 5 qt soup kettle melt butter with the oil over moderate heat. Stir in the onion and salt, cook uncovered over low heat, stirring occasionally, for 20-30 minutes or until onions are right. Sprinkle flour over the onions and cook, stirring 2 - 3 minutes. Remove the pan from heat. In a separate saucepan, bring the stock to a simmer, partially covered, for another 30-40 minutes, occasionally skimming off the fat; add a squirt of lime juice, stir to blend, add sour cream and blend with wisk, sprinkle cilantro, salt and pepper over top of broth. Add onions and cook on low uncovered for another 15 minutes.

Serve with hard french bread or croutons on top with melted white cheese of your choice.

Sandy Wells
Homer, Alaska