Creamed Onion Soup Recipe
Ingredients
| Onions | 4 Medium, sliced | |
| Butter | 1/2 Cup (16 tbs) | |
| Flour | 1/4 Cup (16 tbs) | |
| Milk | 1 Quart | |
| 2 cups chicken broth or 2 chicken bouillon cubes dissolved in 2 cups boiling water | ||
| Salt | 1 1/2 Teaspoon | |
| Egg yolk | 1 | |
| Parsley | 1 Tablespoon, minced | |
| Croutons | 1/2 Cup (16 tbs) | |
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.
Chef
