Onion Soup Lyonnaise Recipe
The Onion Soup Lyonnaise is an amazingly tasty and satisfying soup. The well flavored Onion Soup Lyonnaise is an absolute treat for your taste buds. You can serve the Onion Soup Lyonnaise for any occasion!
Ingredients
45g butter
1 tablespoon oil
750g onions, thinly sliced
1 teaspoon salt
2 tablespoons flour
5 cups boiling beef stock
1 cup dry white wine
Freshly ground pepper
ADDITION
4 eggs
150g swiss cheese, finely grated
2 tablespoons brandy
TO SERVE
6 slices dry, crustless toast.
Directions
Heat the butter and oil in a large heavy saucepan and cook onions slowly for 25-30 minutes, until very soft, stirring occasionally. Be careful not to let them brown. Sprinkle salt and flour into the pan and stir over medium heat for 2 minutes. Remove from heat, and blend in boiling stock. Add wine, season to taste, and strain soup into a large earthenware bowl. (Save the onions to use in a meat loaf, scrambled eggs etc.) Tip the soup back into the pot and reheat. Beat the eggs until light in the bowl that has been heated with the soup, and stir in the cheese. When the soup is boiling, pour slowly into the bowl, beating all the time. The boiling liquid will partially cook the eggs, and the soup will turn thick and creamy. Still beating, add the brandy and blend into the soup. Turn the soup back into the pot and reheat gently for a minute or two, stirring. Do not allow to boil. Arrange slices of dry toast in six deep bowls and ladle soup over. Serve at once.
