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.