Onion Soup Recipe

ONION SOUP.

Melt two tablespoonfuls of butter in a large pot. When it starts to melt add four large onions, washed, skinned and cut into thin slices. Simmer simmer without browning about half an hour, then stir in a slightly heaping tablespoonful of flour.

When it thickens pour in gradually about 750 mls of boiling milk, season with salt and pepper to taste, liquidize, and return to the stove.

While it is reheating, beat together two egg yolks and half a cup of cream, remove from the stove and stir the eggs and cream into it rapidly, pour at once into the tureen and serve.