Prep 20 mins
Cook 45 mins
The English cookery writer, Hanna Glasse published this recipe in the 1747 volume she signed only ‘’By A Lady’’. It is an amzing soup and a must for all soup lovers. We have served this many times and always run out as guests ask for seconds. Hope you enjoy as much as we do. Simply delicious -- Enjoy also as a lunchtime snack with hot crusty bread and some cheese.
- 12 medium Spanish onions, sliced
- 250 g butter
- 3 tablespoons flour
- 2 liters chicken stock (hot)
- 100 g day-old white bread, cut into small squares
- 2 egg yolks
- 2 teaspoons vinegar
- Melt the butter in a pan.
- Add the onions and cook till translucent (15mins).
- Add the flour stir into the onions and cook for a few minutes.
- Add the hot stock and bring back to the boil.
- Once boiled add the bread and cook the soup for 15 more minutes, stir frequently.
- Beat the egg yolks with the vinegar, mix some of the soup with them, then stir the mixture into the rest of the soup, and mix well.
- Simmer for a few more minutes.
Yummy soup. I made as directed other than halving the recipe. I used homemade stock which I think added even more flavor. Thanks for sharing. Made for Fall PAC 2012.
Thanks for posting this "OUTSTANDING" Recipe. I served it to 16 people and they all got the recipe and could not stop raving about it. I did use my own home-made chicken stock. :-) This will be made many more times. It did take a lot longer though to swet the onions down, but who cares. The end result is wonderful.