- 1/2 cup butter
- 2 pounds onions, finely sliced
- 1 tsp salt
- 1 tbsp flour
- 1/4 cup white wine
- 2 cups bone broth
- 4 sprigs fresh thyme
- 1 bay leaf
- 2 tsp sherry vinegar
- Bread & cheese
- Saute the onions in butter with salt over medium heat for 40 minutes; stir occasionally.
- Add the flour & stir for 1 minute.
- Add the broth & herbs. Simmer for 20 minutes.
- Turn off the heat, remove the herbs, & stir in the vinegar.
- Serve with broiled bread & cheese.