Description
This is a robust and creamy onion soup. The addition of egg yolks adds a lovely creamy texture.
Ingredients
- 4 Vidalia onions, thinly sliced
- 3 tablespoons margarine
- 1 tablespoon all-purpose flour
- ½ teaspoon salt
- 2 cups chicken broth
- 1 cup milk
- ½ cup heavy whipping cream
- 3 egg yolks, beaten
- 1 ½ teaspoons paprika
- ground black pepper to taste
- ⅛ tablespoon hot pepper sauce
- 2 tablespoons chopped fresh parsley
Instructions
- In a saucepan
- melt butter or margarine over medium heat. Add onions: saute until golden brown
- about 10 minutes.
- Stir in flour and salt
- and mix thoroughly. Gradually add chicken broth
- stirring constantly. Cover
- and simmer over low heat for about 10 minutes.
- When onions are very tender
- stir in milk and cream. Heat through. Remove 1/2 cup soup
- and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through
- but do not allow soup to boil. Stir in paprika
- black pepper
- and red hot pepper sauce. Serve hot
- and garnish with chopped parsley.
Servings: 4