Melt butter with oil in large soup pot - add sliced onions and stir to coat ~ cover pot and cook over moderately low heat for 15 - 20 minutes - stirring occasionally until onions are tender and translucent. Uncover pot and raise heat to moderately high - stir in salt and sugar (sugar carmelizes and helps onions to brown) - cook about 30 minutes - stirring frequently until onions have turned an even deep golden brown. Lower heat to moderate - stir in flour and add a bit more butter if flour does not absorb into a paste with the onions. Cook slowly, stirring constantly for 12 minutes to brown flour lightly. Remove from heat - pour about 1 cup of warmed consomme into onion/flour mixture to blend flour and consomme - add rest of consomme, water, wine, bay leaf and sage - bring to a simmer. Simmer slowly for 30 - 40 minutes. If you are not serving right away, let cool, uncovered, then cover and refrigerate. Reheat when ready to serve - place in ovenproof soup bowls - top with a slice of toasted french bread, shredded mozzarella cheese and parmesan cheese. Place under broiler to melt cheeses until bubbly. Posted to MM-Recipes Digest V5 #021 by firstname.lastname@example.org (Lena P Mitchell) on Jan 20, 1998
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|Serving Size: 1 Serving (531g)|
|Recipe Makes: 6|
|Calories from Fat: 69 (24%)|
|Amt Per Serving||% DV|
|Total Fat 7.7g||10 %|
|Saturated Fat 3.9g||20 %|
|Monounsaturated Fat 2.5g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 15.3mg||5 %|
|Sodium 1433.4mg||49 %|
|Potassium 713.3mg||19 %|
|Total Carbohydrate 33.9g||10 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 29.4g|
|Protein 9g||13 %|
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Calories per serving: 290
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