Home › The World's Kitchen › Consomme, Lyonnaise

Consomme, Lyonnaise

Prepare a consomme strain into another saucepan and keep simmering until required. Peel twelve very small white onions, place in sautoire with a tablespoon melted butter, teaspoon sugar, cook until a nice golden colour all around, tossing once in a while, lift up with skimmer and add to consomme. Cut three canned artichoke bottoms in half-inch-square pieces, add also to consomme, pour in two tablespoons sherry, boil for five minutes, pour consomme into a soup tureen and serve.