Creamed Onion Soup
|Onions||4 Medium, sliced|
|Butter||1⁄2 Cup (8 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Chicken broth/2 chicken bouillon cubes dissolved in 2 cups boiling water||2 Cup (32 tbs)|
|Salt||1 1⁄2 Teaspoon|
|Parsley||1 Tablespoon, minced|
|Croutons||1⁄2 Cup (8 tbs)|
1. In a 3-quart casserole, saute onions in butter 4 to 5 minutes, stirring every minute. Stir in flour and cook until sauce bubbles, about 1 minute.
2. Add milk slowly, stirring gently. Cook until slightly thickened, about 6 to 8 minutes, stirring every 2 minutes.
3. Add broth and cook 5 minutes, stirring twice.
4. Stir in salt to taste. Blend some of the hot soup with egg yolk and return to remaining soup. Cook 1 minute, stirring every 15 seconds.