Joe Tilden's San Francisco Cream of Onion Soup
American Food, 1974
30 minutes — 4 Servings | Print RecipeEmail Recipe | |||||||||||||||||||||||||
Ingredients
| ||||||||||||||||||||||||||
InstructionsMelt butter in a heavy iron pot and stir in onion slices over low heat; cook slowly for at least 15 minutes, stirring often. Onions should be rich brown in color, without burning. Stir in stock and milk and add herbs. Cook at least 5 minutes to marry flavors. Just before serving, add the soup, a spoonful at a time, to beaten egg yolks; when this mixture is warm and well blended stir into soup and cook for 3 or 4 minutes to thicken. Cheese may be added just before ladling out soup, or served separately. |
- Login to post comments
Recent comments
11 years 14 weeks ago
11 years 18 weeks ago
11 years 18 weeks ago
11 years 25 weeks ago
11 years 25 weeks ago
11 years 25 weeks ago
11 years 25 weeks ago
11 years 26 weeks ago
11 years 26 weeks ago
11 years 30 weeks ago