Very tasty soup. Rich, tender and nutritious. Onion soup I have in the family love, but a classic soup for my men somewhat sparse, but the addition of potatoes and beans of my beloved Blanche makes it satisfying.
Soak beans for 4 hours in cold water. Cook in fresh water until almost ready. Do not add salt. Drain in a sieve.
Peel and chop the onion into thin strips. Leek wash well and chop sticks. A lot of onions in unstable weather-the most!
To reheat, but not to split, oil in Tolstoganova pan. Put the onion and stirring, sauté under the lid, not giving much blush, until light gilding.
Peel the potatoes and cut into small cubes. Put potatoes to the onions, sprinkle with sugar and saute together, stirring occasionally so that the potatoes soaked in butter and slightly to grab the crust.
Pour the broth, bring to a boil, put the beans, mix.
Pour the dry spices pounded in palms. Thyme and sage take quite a bit. Salt to taste. Cover and simmer for 10 minutes. Leave to infuse for another 10 minutes.