Onion Soup


  • 3 Tbsp. butter
  • 2 large onions, sliced thinly
  • 2 egg yolks
  • 6 cups milk
  • 2 tsp. salt
  • 1/4 tsp. mace or nutmeg
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  • croutons, for garnish


20 minutes before serving, in a large skillet, over medium heat, cook onions in butter until tender but firm, about 10 minutes. In a large bowl, beat egg yolks, stir in milk, salt, and mace or nutmeg. Add to onions and cook. Stir constantly until soup thickens slightly. Serves 6.

By Robin from Washington, IA


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February 24, 2011 Flag


  • 3 Tbsp. butter
  • 2 Tbsp. flour
  • 1 1/2 cups onions, thinly sliced
  • 1 Tbsp. salt
  • 4 cups milk


Melt butter, add the onions and fry to a golden brown. Stir in the flour. Add salt and milk and simmer the soup covered until the onions are very tender. Season to taste. When placed in the serving dish, 1 tablespoon of grated cheese and 1 teaspoon of chopped parsley may be added.


By Robin from Washington, IA

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