Cream of Onion Recipe
Description: This is a great soup any time of the year. Enjoy
it at harvest time, using fresh picked onions. Or, make it in the fall, as
the weather cools as this hearty soup will warm you up.
4 Tablespoons butter or margarine
4 onions, peeled and sliced thin
2 cups beef stock
2 cups milk
1/2 teaspoon salt
1/2 teaspoon celery salt
4 egg yolks, beaten
slices of french bread, dried. (or croutons)
grated parmesan cheese
Melt butter of margarine in a skillet.
Add onions and stir over low heat about 15 -20 minutes, until carmalized
Stir in beef stock, milk and seasonings.
Cook for 10 more minutes.
Take a little of the soup and slowly stir not the beaten eggs, until is it
Blend egg yolks into the soup. and cook to thicken soup.
Ladle soup into soup crocks.
Add a slice of french bread.
Top with a generous amount of parmesan cheese.
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