Ingredients

• 3 tablespoons extra-virgin olive oil
• 1 1/2 pounds red onions, sliced
• 2 tablespoons all purpose flour
• 3 14 1/2-ounce cans beef broth

Instructions

1. Heat 3 tablespoons oil in heavy large pot over medium-high heat. Add onions and sauté until brown, about 25 minutes. Sprinkle flour over onions; stir 2 minutes. Gradually mix in broth, scraping up browned bits from pan bottom. Simmer 15 minutes. Working in batches and using on/off turns, blend soup in processor to coarse puree. Return soup to pot and bring just to simmer. Season with salt and pepper. Ladle soup into bowls.