Cream Of Onion Soup Recipe
Summary
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) |
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
Directions
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.
Chef
