Cream Of Onion Soup

Preparation

• 1
  Cook onion and pepper in two tablespoons butter for five minutes, without browning
• 2
  add water and cook until onions are soft (about forty minutes)
• 3
  Rub through a sieve
• 4
  Melt remaining butter, add flour and stir to a paste
• 5
  Add gradually scalded milk, stirring constantly
• 6
  Combine mixtures, add seasonings
• 7
  Heat to boiling point, remove from range, add yolk of egg slightly beaten
• 8
  Serve with Parmesan cheese and hot, crisp crackers
• 9
  Two tablespoons of cheese may be added to soup when adding egg yolk
• 10
  Serve very hot