I love this soup. It’s simple, but delicious. It’s relatively simple and quick to make, but it tastes like you let the onions cook for hours on the stove– caramelising to perfection.
This recipe works well as a starter and a side. It makes two large servings or four small, and is easily adjustable. It also refrigerates well and tasted just as good the next day.
If you like French onion soup, you should give this recipe a try. It’s thicker than French onion and doesn’t require broiling time to bring it to perfection. It’s just right as is.
- 4 small onions/ 3 medium.
- 2-3 tbsp butter
- 1 pint milk
- A bouillon cube
- 2 egg yolks
- 1/2 tbsp Italian seasoning
- 1-2 tbsp heavy cream
- Pepper to taste
- Place pot over medium heat and melt butter.
- While the butter is melting, chop the onions.
- Add the onions to the melted butter and let simmer for 15-30 minutes, so the onions start to brow and caramelise. Stir every so often to prevent the onions from burning.
- Once the onions are browned, add the milk, Italian herbs and bouillon cube to the pot. Stir– scraping any cooked on onion bit off the bottom of the pot. Let the milk warm, but don’t let it come to a boil.
- While the milk is warming, separate 2 eggs. Put the yolks in a dish or jar and beat them.
- Once the soup is thoroughly heated turn the burner off. Then, pour half of the soup into a bowl. Keep the other half of the soup in the pot and keep it off the heat.
- While constantly mixing, slowly add the egg yolks to the soup in the bowl. You want to temper the eggs, but you don’t want to turn them into scrambled eggs.
- Slowly incorporate the mixture from the bowl into the pot, constantly mixing. Once it is fully mixed in, you can return the soup to the stove over medium low heat.Be sure to frequently mix the soup as it is heating back up. At this point, it should begin to thicken.
- Once the soup is thickened to the desired consistency (takes about 5-10 minutes), turn off the stove and add the cream.
Voilà! You have a beautiful creamy onion soup!
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