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Cream Of Onion Soup

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  Sliced onions 1⁄2 Pound
  Butter 3 Tablespoon
  Sugar 1 Teaspoon
  All purpose flour 3 Tablespoon
  Bay leaf 1
  Chicken bouillon cubes 2
  Salt To Taste
  Pepper To Taste
  Grated nutmeg 1⁄4 Teaspoon
  Egg yolks 2
  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.
Stir thoroughly.
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.

Recipe Summary

Everyday, Healthy

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Average: 4 (13 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 823 Calories from Fat 503

% Daily Value*

Total Fat 57 g87.8%

Saturated Fat 33.1 g165.5%

Trans Fat 0 g

Cholesterol 496.8 mg165.6%

Sodium 2332.1 mg97.2%

Total Carbohydrates 67 g22.4%

Dietary Fiber 5.6 g22.5%

Sugars 17.3 g

Protein 14 g27.3%

Vitamin A 39.1% Vitamin C 29.7%

Calcium 18.3% Iron 22%

*Based on a 2000 Calorie diet

Cream Of Onion Soup Recipe