- 4 tablespoons [60 g] butter
- 3 cups [750 mL] thinly sliced onions
- 3 [10 1/2-ounce/ 284-mL each] cans beef broth concentrate
- 1 1/2 [10 1/2-ounce/ 284-mL] cans water
- 1 tablespoon [15 g] sugar
- 1 tablespoon [15 mL] cornstarch
- 1/4 cup [60 mL] water
- 1/4 cup [60 mL] sour cream
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- Melt butter into an 8-cup [2-L] casserole; melt onion slices until translucent.
- Mix in beef broth concentrate, water and sugar.
- Cover casserole; simmer over low heat, for approximately 30 minutes.
- Mix together cornstarch and remaining 1/4 cup [60 mL] water, to get a smooth paste.
- Mix paste into soup, stirring until just thickened.
- Stir in sour cream, reheat without boiling and serve.
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