This is one of my favorites. For serving to company I toast some french bread,
float it in a bowl, top with some cheese and put it under the broiler to melt the
toast. When I'm having it on my own, I just do the toast and cheese in the toaster
oven and have that on the side. I frequently make the big pot and then freeze
small containers so I can pull it out and make a quick meal when I get home from
work.
2 Tbl butter
1 Tbl olive oil
6 C thinly sliced onions
1/2 tsp sugar
1/2 tsp ground sage
3 Tbl flour
2 tsp kitchen bouquet
1 C red wine
1 bay leaf
6 C boiling water
6 beef bullion cubes
Sautee the onions with the butter and olive oil until translucent. Stir in the
sugar, sage, and flour. Add the rest of the ingredients and simmer 20-30 minutes.
My original recipe says add pepper to taste, but I usually don't add any, it seems
to stand on its own as it is.
Amy Theisen
Library Media Specialist
West Allis Central High School
8516 West Lincoln Ave.
West Allis, WI 53227-2599
414-604-3130
theisena@wawm.k12.wi.us
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