Zupa Cebulowa

This is an old Polish recipe for Onion soup.
This will be quite different than the dark
and thin French onion soup you may be used to,
but we think you'll enjoy it for a change.
It can also be made with meat stock.

Ingredients and Directions:
Chop 5-6 onions (about 1 lb.)
and simmer in 3 Tablespoons butter
until transparent and golden but not browned.
Transfer to 6 cups court bouillon containing
the diced vegetables and cook 15 minutes.
Force through sieve or mix until smooth in blender.

Fork-blend 1/2 cup sour cream with 2 Tablespoons flour,
stirring with 1 cup soup until smooth,
then return to soup pot.
Season to taste with salt & pepper, a pinch or 2 sugar,
and 1/2 teaspoon or so Maggi extract.
Garnish with chopped parsley
and serve with croutons.