Cream of Onion Soup
- 4 cups onion, sliced thin
- 5 tablespoons chicken fat
- 3 tablespoons flour
- 2 quarts beef stock or clear soup
- 1 teaspoon sugar
- 1 tablespoon salt
- 1/8 teaspoon black pepper
- 1 cup cream 2 cups milk
Stew onions in chicken fat until golden in color. Keep the pan covered. Stir in flour and let stew for 5 minutes (be patient, you rascal). Stir this into stock, and simmer until onions are soft, occasionally adding more clear soup until 2 additional quarts have been added. Season. Boil thoroughly, skim off fat, add cream and milk. Serve a piece of dried toast with the edges trimmed, on each plate, sprinkling lightly with grated Parmesan Cheese. Pour the boiling soup over and serve at once.
Adding a cup of finely sifted bread crumbs to the boiling soup is sometimes liked. Try also 3 egg yolks, beaten light and mixed with 3 tablespoons vinegar and 3 tablespoons of soup. Stir in briskly just before serving. Serves 22.
Adding a cup of finely sifted bread crumbs to the boiling soup is sometimes liked. Try also 3 egg yolks, beaten light and mixed with 3 tablespoons vinegar and 3 tablespoons of soup. Stir in briskly just before serving. Serves 22.
Submitted by May 24, 2009
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