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Creamed Onion Soup

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Ingredients
  Onions 4 Medium, sliced
  Butter 1⁄2 Cup (8 tbs)
  Flour 1⁄4 Cup (4 tbs)
  Milk 1 Quart
  Chicken broth/2 chicken bouillon cubes dissolved in 2 cups boiling water 2 Cup (32 tbs)
  Salt 1 1⁄2 Teaspoon
  Egg yolk 1
  Parsley 1 Tablespoon, minced
  Croutons 1⁄2 Cup (8 tbs)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Vegetable
Interest: 
Everyday

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