Onion Soup Recipe

Melt two tablespoonfuls of butter in a spider, when it bubbles add four

large onions, washed, skinned and cut in slices, let them simmer without

browning about half an hour, then stir in a slightly heaping

tablespoonful of flour. When it thickens pour in gradually a pint and a

half of boiling milk, season with salt and pepper to taste, press

through a puree sieve, and return to the fire. While it is getting hot,

beat together two egg yolks and half a cup of cream, remove from the

stove and stir the eggs and cream into it rapidly, pour at once into the

tureen and serve.

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