Lyons velvet

Lyons velvet

Onion soup Lyonnaise

By
From
Encyclopedia of Food and Cookery
Serves
6

Ingredients

Quantity Ingredient
45g butter
1 tablespoon oil
750g onions, finely sliced
1 teaspoon salt
2 tablespoons plain flour
1.5 litres beef stock, boiling
125ml dry white wine or vermouth
freshly ground black pepper
4 eggs
155g swiss cheese, finely grated
2 tablespoons brandy
6 slices dry toast, crusts removed, to serve

Method

  1. Heat butter and oil in a large, heavy saucepan and cook onions gently for 25–30 minutes or until very soft, stirring occasionally. Be careful not to let them burn. Sprinkle salt and flour into pan and stir over medium heat for 2 minutes.
  2. Remove from heat and blend in boiling stock. Add wine, season with pepper and strain soup into a large earthenware bowl. (Save the onions to use in a meat loaf, scrambled eggs, etc.) Tip soup back into pan and reheat.
  3. Beat eggs until light in the bowl that has been heated with soup, and stir in cheese. When soup is boiling, pour slowly into bowl, beating all the time. The boiling liquid will partially cook eggs, and soup will turn thick and creamy.
  4. Still beating, add brandy and blend into soup. Have ready slices of dry toast in 6 deep, heated bowls, and ladle soup over. Serve immediately.
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