This is a robust and creamy onion soup. The addition of egg yolks adds a lovely creamy texture.
4 Vidalia onions, thinly sliced
3 tbsp (45 ml) butter
1 tbsp (15 ml) all-purpose flour
1/2 tsp (2.5 ml) salt
2 cups (480 ml) chicken stock
1 cup (240 ml) milk
1/2 cup (120 ml) heavy whipping cream
3 egg yolks, beaten
1-1/2 tsp (7 ml) paprika
ground black pepper to taste
1/8 tbsp (2 ml) hot pepper sauce
2 tbsp (30 ml) chopped fresh parsley
1) In a saucepan, melt butter over medium heat. Add onions: saute until golden brown, about 10 minutes.
2) Stir in flour and salt, and mix thoroughly. Gradually add chicken stock, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
3) When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup (120 ml) soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.