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Onion Soup

Flavor.of.Europe's picture
Ingredients
  Onions 4 Large
  Powdered mace 1⁄2 Teaspoon
  Butter 1 1⁄2 Tablespoon
  Flour 1 1⁄2 Tablespoon
  Boiling milk 2 Cup (32 tbs)
  Egg yolks 2
  Bay leaf 1
  Chicken bone stock 2 Cup (32 tbs)
  Evaporated milk/Cream 1⁄2 Cup (8 tbs)
  Salt To Taste
  Pepper To Taste
Directions

Melt the thinly sliced onions in the butter until translucent.
Shake the flour into the onions and stir well to absorb the butter.
Gradually add the boiling milk, in which you have infused the bay leaf.
Careful that the soup doesn't lump! Now add the chicken stock and seasonings.
Simmer until the onions are cooked.
Beat the egg yolks and evaporated milk (or cream) together.
Put them in the bottom of a tureen and gradually add the hot soup as you stir.
If you don't want to bother with a tureen put a little of the yolk cream mixture in the bottom of each soup bowl, ladle the hpt soup on top, and give it a stir or two.
Can you follow this.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Method: 
Boiled
Dish: 
Soup
Ingredient: 
Vegetable

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