1 lb (about 4) red onions,chopped
1 Bay leaf
3 tb Unsalted butter
1 1/2 c Dry white wine or dry
-vermouth 1/2 ts Sugar
2 c Beef broth
1/2 ts Angostura bitters
Freshly grated Parmesan as -an accompaniment if desired In a kettle cook the onions with the bay leaf in the butter over moderate heat, stirring occasionally, for 20 minutes, or until they are golden. Add the white
wine and the sugar, bring the mixture to a boil, and boil it, stirring, for 5 minutes. Add the broth, the bitters, and salt and pepper to taste, bring the soup to a boil, and simmer it for 2 minutes. Discard th bay leaf, divide the soup between 2 heated bowls, and sprinkle it with the Parmesan. Makes about 4 cups, serving 2. Typed in MMformat by Cindy Hartlin Source: Gourmet’s Short Order —–