Posted on
10 October 2012
by
ewfood
Cream Of Onion Soup
Ingredients
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
Preparation
-
Cook onion and pepper in two tablespoons butter for five minutes, without browning
-
add water and cook until onions are soft (about forty minutes)
-
Rub through a sieve
-
Melt remaining butter, add flour and stir to a paste
-
Add gradually scalded milk, stirring constantly
-
Combine mixtures, add seasonings
-
Heat to boiling point, remove from range, add yolk of egg slightly beaten
-
Serve with Parmesan cheese and hot, crisp crackers
-
Two tablespoons of cheese may be added to soup when adding egg yolk
-
Serve very hot
Cooks Note