Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 \N | Onion -- finely sliced |
| 1 \N | Pepper |
| 1 \N | Butter |
| 3 \N | Egg yolks |
| 3 tablespoons | Flour |
| ⅔ cup | Heavy cream |
| 1½ quart | Milk,whole |
| 1 \N | Salt ~In a saucepan -- over |
| 1 \N | Salt ~In a saucepan -- over |
low heat, saute onion in 4 tablespoons of the butter, stirring constantly, until onion is golden but not browned ~Sprinkle flour on onions and stir for several more minutes, stirring gently but constantly ~add salt and pepper and continue stirring until soup comes to a boil, reduce heat immediately and let soup simmer VERY gently for about 15 min. ~Take the saucepan off the heat and allow the soup to cool for 5 minutes before stirring in the following egg and cream liason ~Immediately after removing soup from the heat, in a bowl, beat the egg yolks with the cream and then beat in a ladleful of the hot soup a little at a time ~Incorporate the remaining butter. ~Opps, forgot the small rounds of french bread dried in a 375 oven for 5 minutes! ~put the dried bread rounds into a tureen and pour in the soup
Recipe By :
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