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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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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. Ingredients:
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 |
Directions:
1. Melt the butter in a pan.
2. Add the onions and cook till translucent (15mins).
3. Add the flour stir into the onions and cook for a few minutes.
4. Add the hot stock and bring back to the boil.
5. Once boiled add the bread and cook the soup for 15 more minutes, stir frequently.
6. 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.
7. Simmer for a few more minutes.
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