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Serves 6

• 3 tablespoons olive oil
• 2 onions, thinly sliced
• 2 tablespoons all-purpose flour
• 8 3/4 cups chicken stock (homemade, canned or made with a bouillon cube)
• 1 tablespoon finely chopped fresh parsley
• generous 1 cup grated Parmesan cheese (optional)
• salt

Heat the oil in a large pan.

Add the onion and cook over low heat, stirring occasionally, for about 10 minutes, until browned.

Using a slotted spoon, transfer the onion to a plate and set aside.

Add the flour to the pan and cook, stirring constantly for about 2 minutes, until lightly colored. Gradually stir in the stock.

Return the onion to the pan and simmer for 20 minutes.

Remove the pan from the heat, season to taste with salt and add the parsley.

Serve in a soup tureen and hand the Parmesan separately, if using.


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