Tomato soup with bechamel

Ingredients
2 large onions
500 ml milk
2 tbsp flour
2 tbsp butter
2 cans chopped tomatoes (total 900 g)
oregano, sage, pepper, salt
sunflower oil
Method
Onion stew in sunflower oil, until tender and get caramel color. Insert the butter, sprinkle flour and fry well. Stir with wire. Insert the milk trickle by beating constantly with wire. A bechamel, thicker than normal. Put the tomatoes, with juice them, add salt, season and simmer a few minutes. * Alternatively can be used spice ready for pizza.
Containers:
Difficulty
Average
Tested
0 users
Author
Aliana
21 Jun 2011
Source
chefkoch.de