| | SOUP |
| 1 | tb | Unsalted butter |
| 1 1/2 | tb | Olive oil; or more butter |
| 1 1/2 | lb | Yellow onions; thinly sliced |
| 1/2 | lb | Shallots; thinly sliced |
| 1 1/2 | tb | Unbleached all-purpose flour; see note |
| 6 | c | Water |
| 6 | ts | Vegetable bouillon |
| 2 | ts | Porcini mushroom powder |
| 1 | | Beef bone |
| 2 | oz | Cooked beef; shredded |
| 4 | tb | Madeira; or cream sherry |
| 4 | | Bay leaves |
| 6 | | Sprigs fresh thyme; or more |
| 1 | ts | Cracked black pepper; or to taste |
| 1 | | Carrot; scrubbed and left whole |
| | Orange peel; nickle-size |
| | Salt; to taste |
| | ONION CRISPS (OPTIONAL |
| 6 | oz | Cipolline onions; peeled and thinly sliced |
| | Pepper |
| | Chili powder |
| | Gomasio; sesame seed and salt |
| | Chopped fresh parsley |
| | Pureed carrot; from soup stock |
| | TOASTS |
| 8 | sl | Sweet french bread; each 1/2-inch thick |
| 1/4 | lb | Lowfat swiss cheese; sliced |
