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964686 -- HEARTY TURNIP ONION SOUP

4 med. white turnips, grated
8 tbsp. butter
8 med. onions, sliced
8 tbsp. flour
6 to 8 c. beef stock
2 c. water, optional
Salt
Freshly ground pepper
8 slices French bread, toasted
1 c. grated Parmesan cheese
Place grated turnips in a pot covered with water. Bring to boil 1 to 3
minutes. Drain. Dry turnips with paper towel. Melt 4 tablespoons butter in
large heavy pan. Add onions and cook over medium heat until rich brown. Add
turnips and continue cooking until turnips light brown and onions carmelized to
nutty color. Stir in flour, tablespoon at a time. Taste beef stock; if strong
or salty use less and dilute with water. Add beef stock and water and stir
until boils. Then simmer 30 minutes. Salt and pepper if desired. Sprinkle
toasted bread with Parmesan cheese and broil to slightly brown. Ladle soup into
bowls over toasted bread or top with bread. Can be made ahead and best to do so
the house doesn't smell. Freezes well also.
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