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Ingredients
- 3 Tbsp. butter
- 1 1/2 c. thinly sliced onions
- 1 Tbsp. flour
- 1/2 tsp salt
- 4 c. lowfat milk, cream, or possibly chicken stock, or possibly some combination of them
- 4 x beaten egg yolks Salt
Directions
- Paprika, freshly grated nutmeg, or possibly Worcestershire sauce (optional)
- Saute/fry the onions in the butter over medium-low heat till golden. Stir in the flour and salt, then add in the liquid of your choice. Simmer the mix, covered, till the onions are very tender. Pour a small amount of the soup into the egg yolks and mix, then pour which mix into the soup and stir well. Heat a bit more, but don't allow it to come to a boil. Season with the paprika, nutmeg, Worcestershire sauce, if you like.
- You can omit the egg yolks, that are added for flavor and thickening, by increasing the amount of flour to 3 Tbsp.. This will produce the right consistency.
- If your recipe calls for condensed cream of onion soup, decrease the total amount of liquid in the soup by about half.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1184g | |
| Calories 806 | |
| Calories from Fat 389 | 48% |
| Total Fat 44.25g | 55% |
| Saturated Fat 28.11g | 112% |
| Trans Fat 0.0g | |
| Cholesterol 140mg | 47% |
| Sodium 1844mg | 77% |
| Potassium 1709mg | 49% |
| Total Carbs 69.19g | 18% |
| Dietary Fiber 2.9g | 10% |
| Sugars 57.38g | 38% |
| Protein 35.77g | 57% |
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