This is a great soup any time of the year. Enjoy it at harvest time, using freshly picked onions. Or, make it in the fall, as the weather cools this hearty soup will warm you up. Make this Cream of Onion Soup recipe today!
Did You Know? In 2014, Tony Glover of the United Kingdom grew the world record largest onion. It weighed 18 pounds, 11.84 ounces.
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 for about 15 -20 minutes, until caramelized and tender.
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 warm.
Blend egg yolks into the soup. and cook to thicken the soup.
Ladle soup into soup crocks.
Add a slice of French bread.
Top with a generous amount of parmesan cheese.
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