White onion soup

Yield: 6 Servings

Measure Ingredient
2 tablespoons Butter
1 pounds Onions, thinly sliced
2 Cloves
2 tablespoons Flour (heaping)
1 pinch Powdered mace or nutmeg
1 Bay leaf
1 litre Chicken or pork stock
300 millilitres Milk
1 Salt and pepper
150 millilitres Cream
2 tablespoons Grated cheese (optional)

Heat the butter, and when foaming add the onions and cloves. Let the onions soften, but not color at all. Sprinkle over the flour, mix well and cook, stirring, for about 1 minute; then add the nutmeg, the bay leaf and the stock. Stir all the time until it boils, and see that it is smooth. Simmer until the onions are cooked, then gradually add the milk, stirring, and when that boils lift out the cloves and bay leaf. 

. It can now be liquidized, or served as is with the cream added, and a sprinkling of grated cheese.

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