Description Edit

Ingredients Edit


Directions Edit

  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 Edit

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