Served as starter. Non-vegetarian dish. Speciality: Occasion - Dinner Party. It is Low Cholesterol, Low Sat. Fat,

Spanish

1/2 cup Butter

6 Tablespoons Olive Oil

24 cups thinly sliced Onions

18 Tablespoons Flour

12 cups Tomato Puree

8 quarts Chicken Stock

1/2 cup minced Garlic

6 Tablespoons Red Wine Vinegar

2 Tablespoons Salt

2 Tablespoons Sugar

2 Tablespoons Worcestershire Sauce

2 Tablespoons crushed Cumin Seeds

1 Tablespoon Black Pepper

1 Tablespoon Oregano

1 Tablespoon Tarragon

1 Tablespoon Tabasco Sauce

Condiment Suggestions

Cooked Pasta (Raviolis or Tortellinis are excellent)

Garbanzo Beans

Chopped Parsley, and/ or Cilantro

Croutons

Chopped Onions

Tofu, cubes

Sausage

Meatballs

Bay Shrimp

Any kind of Leftover Meat, chopped

Sour Cream

Lime Wedges

Sliced Olives

Diced Bell Peppers

Chopped Tomatoes

Sliced sauteed Mushrooms

Shredded cheese, especially Cheddar or Parmesan Cheese

Melt butter in a large stock pot (at least 16-quart capacity). Add oil and onions. Cook onions slowly, stirring occasionally until limp and slightly golden (about 1 hour). Sprinkle flour over onions and blend well. Gradually stir in tomato puree and stock Add remaining ingredients and stir until well blended. Bring to a boil over high heat, reduce heat to low and simmer for 30-40 minutes, stirring occasionally. Be sure to serve soup really hot as the condiments will cool it down. Fill bowls with desired condiments, then ladle soup on top.

Preparation time: 45 minutes

Cooking time: 2 3/4 hours

Serves: 48

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