Make this recipe a recipe that people in that category can eat. categories: ['low_sugar'], recipe: put a quarter of the onions into a large saucepan with the potatoes and 4 cups of water. bring to a boil, then cover and let cook until the potatoes are completely tender. meanwhile melt the butter or margarine and oil in another saucepan, put in the remaining onions, cover, and cook gently for about 15 minutes, or until they are very soft. puree the potato mixture in a blender or food processor, then return it to the saucepan. add the onions to the saucepan, together with their buttery juices. season to taste with salt, pepper, and nutmeg, reheat gently, and serve.

Target recipe: slice the onions very thinly (very important). melt margerine over low heat and add onions. cook over low heat for 1- 1 1/2 hours until carmelized, stirring every five minutes. add garlic, thyme and bay leaf this will make about 3 cups of onions. for each cup add one cup of broth made from the boullion. combine with 1/2- 1 tbsp of worcestershire sauce (to taste). add dry white wine and port wine remove the bay leaf from the soup and ladle the soup into 4 individual soup bowls or crocks, leaving 1 inch from the top of each bowl. cut the sourdough bread into chunks and add them to each bowl of soup. garnish with grated gruyère cheese (optional) freeze the onions in one cup portions so you can make fresh soup whenever you want it.