- 1/2 c. butter
- 2 1/2 lb. coarsely chopped onions
- 1/3 c. flour
- 4 c. water
- 2 c. beef stock
- 1 slice bread, toasted and diced
- salt to taste
- 2 egg yolks, slightly beaten
- 1 T. red wine vinegar
Slowly melt butter in a heavy skillet, over moderate heat. Stir in chopped onions. Cover pan and cook slowly, stirring occasionaly, for about 15 minutes, or until onions are very soft.
Shake on flour, stir in well and continue to cook onions slowly, uncovered, for about 45 minutes. Stir often, scraping onions up from bottom of pan, to prevent sticking. Onions will gradually turn a dark golden brown.
Boil water combined with stock. Slowly add browned onions to water and broth, stirring carefully. Add one cup of hot broth to pan, scraping up all the particles remaining. Add to soup pot.
Add toast and salt to taste. Cover and simmer for about 10 minutes.
Combine egg yolks and vinegar. Remove soup from heat. Gradually add 1 cup hot soup into egg mixture. Stir all back into soup pot.
Serve immediately. Serves 6 – 8.
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