Cream Of Onion Soup [1]

6 medium-sized onions sliced

1 quart cold water

1 green pepper chopped

2 cups scalded milk

3 tablespoons butter

4 tablespoons flour

1 egg yolk

Parmesan cheese

Salt and cayenne pepper

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

Cooks Note