Cream of Onion Soup (Le Thourin)

Ingredients
Liaison:
 * 2 med. onions, thinly sliced
 * 3 T. butter
 * 1 1/2 T. flour
 * 4 c. milk
 * salt and pepper
 * croutons
 * 2 egg yolks
 * 1/4 c. heavy cream

Directions

 * 1) Melt butter; add onions, stir to mix. Cover and cook slowly, 10–12 minutes until soft but not brown.
 * 2) Place flour in another pan. Add milk and seasonings, bring to boil, stirring the entire time.
 * 3) Add Onion mixture. Reduce heat to low, simmer covered 8–12 minutes.
 * 4) Do NOT boil, as this will cause the soup to curdle because of acid in onions.
 * 5) Mix egg yolks with cream until smooth. Stir 2 T. hot soup into yolks, stir, add a bit more hot soup to bring yolks up to temperature.
 * 6) Stir this back into the soup. Reheat carefully over low heat until slightly thickened.
 * 7) Check seasonings and adjust if needed.
 * 8) Serve with a few croutons floating in bowls.

Contributed by
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