Creamy Onion Soup

·         4 tablespoons unsalted butter or margarine

·         5 medium yellow onions, thinly sliced

·         1 teaspoon salt

·         White pepper to taste

·         5 cups chicken stock, warmed

·         3 tablespoons flour

·         1 cup heavy cream

·         1 egg yolk

·         1 carrot

·         2 sticks celery

·         4 green onions

·         2 tablespoons parsley

Melt butter and sauté onions until tender; cover and cook over low heat for 10 minutes.

Season with salt and white pepper.

Add flour and cook over medium heat for 2 minutes—do not  brown.

Whisk in stock and simmer 15 minutes.

Purée in the blender or food processor.

Whisk together yolk and cream and whisk in; do not boil.

For garnish: cut vegetables into very thin julienne strips (1" x 1/8"), and                      blanch for 2-3 minutes in a small amount of boiling water.

Refresh in ice water and drain. Add to soup just before serving.

Before serving, sprinkle with some parsley.

Serve hot.

Makes 8 servings.