Auvergne Onion Soup
|Onions||6 , thinly sliced|
|Water||1 Quart (1.2 Liter)|
|Salt||5 Milliliter (1 Teaspoon)|
|Pepper||1 Milliliter (1/4 Teaspoon)|
|Farina||60 Milliliter (4 Tablespoon Cream Of Wheat)|
|Melted chicken fat/Melted butter||50 Milliliter (3 Tablespoon)|
|Sour cream/Rich cream||50 Milliliter (3 Tablespoon)|
|Celery salt||1 Milliliter (1/4 Teaspoon)|
|Fresh parsley||60 Milliliter, finely chopped (1/4 Cup)|
Bring the water to a full rolling boil with salt, pepper and thyme.
Add the farina while beating with a whisk or rotary beater.
Simmer over very low heat for 8 minutes.
Melt the chicken fat or butter, add the onions and simmer, uncovered, over low heat, until the onions are soft.
Add to the water and simmer 10 minutes.
(This first part can be cooked ahead of time.) To serve, place the egg yolks in a soup tureen or earthenware casserole, add the cream and beat together until well blended.
Pour the boiling hot soup on top, beating all the while.
Add the celery salt and parsley.
Serving size: Complete recipe
Calories 1215 Calories from Fat 622
% Daily Value*
Total Fat 69 g106.7%
Saturated Fat 24 g120%
Trans Fat 0 g
Cholesterol 438.7 mg146.2%
Sodium 2352.8 mg98%
Total Carbohydrates 130 g43.5%
Dietary Fiber 17.2 g68.9%
Sugars 37.5 g
Protein 23 g46.1%
Vitamin A 116.5% Vitamin C 236.9%
Calcium 37.8% Iron 48.4%
*Based on a 2000 Calorie diet