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Auvergne Onion Soup

Chef.at.Home's picture
Ingredients
  Onions 6 , thinly sliced
  Water 1 Quart (1.2 Liter)
  Salt 5 Milliliter (1 Teaspoon)
  Pepper 1 Milliliter (1/4 Teaspoon)
  Thyme 1 Pinch
  Farina 60 Milliliter (4 Tablespoon Cream Of Wheat)
  Melted chicken fat/Melted butter 50 Milliliter (3 Tablespoon)
  Egg yolks 2
  Sour cream/Rich cream 50 Milliliter (3 Tablespoon)
  Celery salt 1 Milliliter (1/4 Teaspoon)
  Fresh parsley 60 Milliliter, finely chopped (1/4 Cup)
Directions

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.

Recipe Summary

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

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