Cream of Onion Soup

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45 minutes 6 Servings Print RecipeEmail Recipe


4tablespoonunsalted butter
2largeonions (sliced)
2tablespoonall-purpose flour
4 egg yolks
  grated nutmeg (or worcestershire sauce)
  ground white pepper
1⁄2cupcroutons (optional)
3slicecrisp-cooked bacon (crumbled – optional)
2tablespoonfresh parsley (chopped)


Melt butter in large heavy saucepan or Dutch oven over medium heat. When foam subsides, add onions; reduce heat to low. Cook, stirring frequently, until onions are golden brown, 20 to 25 minutes. Stir in flour and salt. Stir in milk until mixture is smooth; heat to simmering. Simmer, covered, until onions are tender, 7 to 8 minutes.

Beat egg yolks lightly in bowl. Stir small amount of soup into beaten yolks, then stir mixture back into soup. Cook until just heated through, 1 to 2 minutes; do not allow to boil. Season with nutmeg and white pepper to taste. Ladle into warmed individual soup bowls; garnish each serving with croutons, bacon, and parsley, if desired. Serve immediately.

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