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.

Marilyn Harris

Marilyn Harris

Welcome to my web page. I hope you will visit often and enjoy using the recipes we post for you here. They are recipes that have been requested on the show on Saturday afternoon and some are from my cookbooks and my own kitchen, while others are... Read more


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