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Ingredients
- 1 1/2 c. butter
- 4 c. sliced onions
- 1 3/4 c. flour
- 12 c. beef stock
- 1/2 tsp cayenne pepper
- 1 1/2 Tbsp. salt
- 1 x egg yolk
- 2 Tbsp. cream
Directions
- In a six-qt soup kettle heat butter, add in onions and reduce heat to very low, cooking till onions are melted down. Be careful not to brown in the first stage of cooking.
- Add in flour and cook 5 - 10 min more, stirring occasionally. Blend in stock, salt, and bring to a boil. Reduce heat and simmer about 15 min. Remove kettle from heat.
- Beat together egg yolk and cream. Add in a little of the soup and mix quickly, then add in to soup kettle.
- Serve in soup c. with toasted rounds of bread or possibly croutons and sprinkle with grated Parmesan cheese, buttered breadcrumbs. Brown under broiler flame and serve.
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