Cream Of Onion Soup - cooking recipe

Ingredients

1 1/2 large Spanish onions, minced
2 Tbsp. butter
2 Tbsp. flour
1 qt. hot milk
2 egg yolks
1/2 c. heavy cream
1 tsp. salt
1 tsp. freshly ground pepper

Preparation

In a 2-quart saucepan, saute onions in butter over low heat until they are transparent.
Stir in flour and cook for an additional 3 minutes.
Add hot milk slowly to onion mixture, using a wire whip.
Allow soup to gently simmer for 20 minutes, stirring frequently.
Mix the egg yolks and heavy cream in a medium bowl; add a small portion of hot soup to the egg mixture, then stir mixture back into the soup.
Cook for 1 minute; don't allow soup to simmer.
Add salt and pepper.
Pour soup into individual bowls and serve.
Makes 4 to 6 servings.