Recipe - Onion Soup A La Bertrand

2 tablespoon Pure butter
1 pound White onions; chopped fine
1 teaspoon Flour
2 (up to)
3 lg White potatoes; peeled &
minced fine
Salt & pepper to taste

In a 4 quart pot, melt butter; over medium heat saut‚ onions until they
are clear. Sprinkle flour over onions and brown. Add 2 quarts of water and
potatoes. Salt and pepper to taste. Simmer 30 minutes.

From A Taste of Louisiana. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.