Yield: 4 Servings
|4 cups||Yellow onions; thinly sliced|
|½||Stick butter; no substitutes|
|3 cans||Beef bouillon|
|Salt and pepper to taste|
Saute thinly sliced onions very, very slowly in butter over low heat, stirring occasionally for 45 minutes. Stir in bouillon. Season with salt and pepper to taste. Simmer 1 hour.
MRS IDA RAMSEY
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .