Creamy onion soup

Creamy onion soup

By
From
Encyclopedia of Food and Cookery
Serves
4-6

Ingredients

Quantity Ingredient
125g butter
4 large white onions, finely sliced
1 garlic clove, crushed
500ml chicken stock
500ml milk
100g very thin, raw vermicelli or noodles, broken into small pieces
3 egg yolks, beaten
125ml cream
pinch nutmeg
freshly ground white pepper
60g cheddar cheese, grated
salt
parsley, chopped, to garnish

Method

  1. Heat butter in a large, heavy saucepan and gently cook onions and garlic until very soft but not brown. This will take at least 20 minutes, and they should be stirred often to prevent sticking.
  2. Push mixture through a sieve, or pureé in a blender or food processor. Return to saucepan, add stock and milk and bring to the boil. Add vermicelli and simmer gently for about 5 minutes or until vermicelli is cooked.
  3. Pour a little hot soup into egg yolks and stir well, then add to remaining soup. Cook over a very low heat, stirring constantly with a whisk, until thickened.
  4. Add cream, nutmeg, salt and pepper, and stir in cheese. Do not allow to boil. Serve in hot soup bowls, sprinkled with a little chopped parsley.
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