Onion Soup Recipe
This Onion Soup looks feels and tastes great all at the same time. What else one can ask for? It is an European kitchen invention. It is the perfect choice for Appetizer. No other ingredient will make Onion Soup taste so yummy than Vegetable. Is there a higher crime than reading about this Onion Soup and not trying it out?
Ingredients
4 large onions
1/2 teaspoon powdered mace
1 1/2 tablespoons butter
1 1/2 tablespoons flour
Salt and pepper
2 cups boiling milk
2 egg yolks
1 bay leaf
2 cups chicken bone stock
1/2 cup evaporated milk or cream
Directions
Melt the thinly sliced onions in the butter until translucent.
Shake the flour into the onions and stir well to absorb the butter.
Gradually add the boiling milk, in which you have infused the bay leaf.
Careful that the soup doesn't lump! Now add the chicken stock and seasonings.
Simmer until the onions are cooked.
Beat the egg yolks and evaporated milk (or cream) together.
Put them in the bottom of a tureen and gradually add the hot soup as you stir.
If you don't want to bother with a tureen put a little of the yolk cream mixture in the bottom of each soup bowl, ladle the hpt soup on top, and give it a stir or two.
Can you follow this.
Shake the flour into the onions and stir well to absorb the butter.
Gradually add the boiling milk, in which you have infused the bay leaf.
Careful that the soup doesn't lump! Now add the chicken stock and seasonings.
Simmer until the onions are cooked.
Beat the egg yolks and evaporated milk (or cream) together.
Put them in the bottom of a tureen and gradually add the hot soup as you stir.
If you don't want to bother with a tureen put a little of the yolk cream mixture in the bottom of each soup bowl, ladle the hpt soup on top, and give it a stir or two.
Can you follow this.
