About this recipe:This is a robust and creamy onion soup. The addition of egg yolks adds a lovely creamy texture.
6 onions, thinly sliced
1 tablespoon plain flour
1/2 teaspoon salt
500ml chicken stock
125ml double cream
3 egg yolks, beaten
1 1/2 teaspoons paprika
ground black pepper to taste
1/8 tablespoon red chilli sauce
2 tablespoons chopped fresh parsley
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Method Prep:10min › Cook:30min › Ready in:40min
In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
Stir in flour and salt, and mix thoroughly. Gradually add chicken stock, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
When onions are very tender, stir in milk and cream. Heat through. Remove 125ml soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red chilli sauce. Serve hot, and garnish with chopped parsley.
Made this as a starter for a Sunday tea,served with crusty bread. Didn't have any chilli sauce, so left that bit out. Also used dried parsley to sprinkle over. A very rich and creamy soup, all the family loved it. Easy to prepare, will be making this again. - 25 Nov 2012