1 1/2 lb (700 g) onions, skinned and sliced
2 tbsp (1 oz) 25 g butter or margarine
4 cups (32 fl oz) 900 ml white stock
bouquet garni
3 tbsp (45 ml) plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt milk
salt and pepper
3 - 4 tbsp (45 - 60 ml) cream
2 tbsp (1 oz) 25 g butter or margarine
4 cups (32 fl oz) 900 ml white stock
bouquet garni
3 tbsp (45 ml) plain flour (All purpose)
2/3 cup (150 ml) 1/4 pt milk
salt and pepper
3 - 4 tbsp (45 - 60 ml) cream
method
1. Lightly fry the onions in the butter for about 5 minutes, until soft but not coloured. Add the stock and bouquet garni, cover, bring to the boil and simmer for about 45 minutes, until the onions are cooked.
2. Remove the bouquet garni. Sieve the soup or puree it in an electric blender, return it to the saucepan and re-heat.
3. Blend the flour and milk to a smooth cream, stir in a little of the hot soup and return the mixture to the pan, season, bring to the boil, stirring until it thickens, and cook for a further 2-3 minutes.
4. Stir in the cream just before serving.
2. Remove the bouquet garni. Sieve the soup or puree it in an electric blender, return it to the saucepan and re-heat.
3. Blend the flour and milk to a smooth cream, stir in a little of the hot soup and return the mixture to the pan, season, bring to the boil, stirring until it thickens, and cook for a further 2-3 minutes.
4. Stir in the cream just before serving.
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