Creamed Onion Soup Recipe
Ingredients
4 medium onions, sliced
1/2 cup butter
1/4 cup flour
1 quart milk
2 cups chicken broth or 2 chicken bouillon cubes dissolved in 2 cups boiling water
1 to 1 1/2 teaspoons salt
1 egg yolk
1 tablespoon minced parsley
1/2 cup croutons
Directions
1. In a 3-quart casserole, saute onions in butter 4 to 5 minutes, stirring every minute. Stir in flour and cook until sauce bubbles, about 1 minute.
2. Add milk slowly, stirring gently. Cook until slightly thickened, about 6 to 8 minutes, stirring every 2 minutes.
3. Add broth and cook 5 minutes, stirring twice.
4. Stir in salt to taste. Blend some of the hot soup with egg yolk and return to remaining soup. Cook 1 minute, stirring every 15 seconds.
2. Add milk slowly, stirring gently. Cook until slightly thickened, about 6 to 8 minutes, stirring every 2 minutes.
3. Add broth and cook 5 minutes, stirring twice.
4. Stir in salt to taste. Blend some of the hot soup with egg yolk and return to remaining soup. Cook 1 minute, stirring every 15 seconds.
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