Cream of Onion Soup

Cuisine, December 1982

45 minutes — 6 Servings

Ingredients

4	tablespoon	unsalted butter
2	large	onions (sliced)
2	tablespoon	all-purpose flour
3⁄4	teaspoon	salt
6	cup	milk
4		egg yolks
		grated nutmeg (or worcestershire sauce)
		ground white pepper
1⁄2	cup	croutons (optional)
3	slice	crisp-cooked bacon (crumbled – optional)
2	tablespoon	fresh parsley (chopped)

Instructions

Melt butter in large heavy saucepan or Dutch oven over medium heat. When foam subsides, add onions; reduce heat to low. Cook, stirring frequently, until onions are golden brown, 20 to 25 minutes. Stir in flour and salt. Stir in milk until mixture is smooth; heat to simmering. Simmer, covered, until onions are tender, 7 to 8 minutes.

Beat egg yolks lightly in bowl. Stir small amount of soup into beaten yolks, then stir mixture back into soup. Cook until just heated through, 1 to 2 minutes; do not allow to boil. Season with nutmeg and white pepper to taste. Ladle into warmed individual soup bowls; garnish each serving with croutons, bacon, and parsley, if desired. Serve immediately.