Cream Of Onion Soup
|Sliced onions||1⁄2 Pound|
|All purpose flour||3 Tablespoon|
|Chicken bouillon cubes||2|
|Grated nutmeg||1⁄4 Teaspoon|
|Sour cream||1⁄4 Cup (4 tbs) (Creme Fraiche)|
Put the onions in a large casserole with the butter and sugar.
Cover and microwave on HIGH for 5 minutes.
Sprinkle the flour over the onions and stir well.
Add 1 1/4 cups (300 ml/1/2 pint) of hot water.
Add the bayleaf.
Microwave on HIGH for 3 minutes, stirring after every minute with a hand whisk.
Crumble the bouillon (stock) cubes into the casserole.
Stir in a further 1 1/4 cups (300 ml/ 1/2 pint) of hot water, cover and microwave on HIGH for 5 minutes.
Discard the bayleaf.
Puree the contents of the casserole in a food processor.
Taste before seasoning with salt and pepper.
Add the grated nutmeg.
Mix together the egg yolks and cream carefully, in a soup tureen.
Gradually add the puree, stirring constantly with a hand whisk.