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This soup gets most of it’s flavour from the chunks of carmelised onion. Because of this take your time to get the onions carmelised just right, this isn’t a step that you should try to rush.
If you are worried about using heavy cream, you can substitute a lower fat milk.
1/4 cup butter
2 large onions sliced rustically
1/4 tsp sugar
2 garlic cloves, minced
2 tblsp all-purpose flour
2 cups milk
2 cups heavy cream
1/2 tsp salt
1/4 tsp pepper
3 egg yolks
In a large heavy pot melt butter over medium heat.
Add onions and sugar, cook slowly for 25 – 35 minutes until onions are a deep mahogany colour.
Stir in garlic and cook for one minute
Stir in flour and cook for one minute, stirring constantly.
Gradually add milk and cream stirring constantly until slightly thickened.
Whisk three egg yolks in a small heat proof bowl.
Whisk 3-4 tablespoons of hot soup mixture into egg yolks, then mix egg yolks into soup pot.
Add salt and pepper to taste.
Makes 6 servings.
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