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Ingredients
- 1/2 cup unsalted butter
- 4 large onions -- sliced 1/2" thick
- 1 tablespoon Tony Chachere's Instant Roux Mix
- 1/4 cup tawny port or sherry
- 2 cans Campbell's Consomme 10.5 ounces
- 5 cups water
- 2 teaspoons beef bouillon
- 1 tablespoon Gravy Master
- 1 teaspoon sea salt
- 1 teaspoon Veggie Blend
- 1 teaspoon thyme leaves
- 1/2 teaspoon white pepper
- 1/2 teaspoon white pepper
Ingredients
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Instructions
- In a six quart pot, melt butter. Add sliced onions and cook on medium heat until onions become soft and golden brown.
- Add flour and roux, continue to cook for five minutes stirring ocassionally. Then add wine and cook for another two minutes.
- Add remaining ingredients and simmer on low for about one hour.
Recipe Notes
Per Serving (1 cup): 115 Calories; 9g Fat (75.8% calories from fat); 1g Protein; 5g Carbohydrate; 1g Dietary Fiber; 25mg Cholesterol; 241mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 2 Fat.
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