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Cream Of Onion Soup

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Ingredients
  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)
Directions

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

Cuisine: 
European
Course: 
Appetizer
Method: 
Microwaving
Dish: 
Soup
Interest: 
Everyday, Healthy

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