"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

White Onion Soup Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for White Onion Soup, by , is from Recipes from my Ancestors---Lara's Personal Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Lara Abbott

Category:
Category:

Ingredients:  
Ingredients:  
3 crisp white bread rolls, sliced (or slices of French bread)
1 cup (2 sticks) of butter
4 pounds of yellow onions, thinly sliced
salt and pepper to taste
3 tablespoons flour
1 quart hot water
2 egg yolks
1 1/2 tablespoons vinegar
1 cup whipping vinegar

Directions:
Directions:
1. Bake bread rolls until very dry but not browned;
2. Work them to crumbs in a food processor or blender. there should be 1 cup of crumbs;
3. Melt butter in a large saucepan;
4. Add onions with a little of salt and saute very gently 30 to 40 minutes until soft. Do not allow them to brown;
5. Stir in flour and cook 2 minutes longer;
6. Stir in hot water, off the heat, followed by the bread crumbs;
7. Bring soup back to a boil, stirring, and simmer 10 minutes or until thick, stirring quite often;
8. Taste for seasoning;
9. Bring soup back to a boil;
10. Whisk egg yolks with vinegar and add a little of the hot soup;
11. Stir mixture back into remaining soup with cream.
12. Reheat almost to boiling and taste again before serving. 13. If the soup has thickened on standing, add a little more hot water.

Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
My maternal grandfather loved soups. He also loved to cook. My mother does not recall where he found this recipe. She does recall, however, that he altered it, to make it just like the dark French Onion Soup, but light. This is the way she makes it until this day. She uses toasted French bread, and chicken broth. She sautes the onions in butter and then adds the chicken broth to the onion mixture. She places the soup mixture in onion soups bowls that can go to the oven (and broiler), then covers each bowl with toasted bread slices, and then covers the bread with a good amount of Gruyere cheese. She then places the filled soup bowls in the oven to heat, and places them under the broiler for the last few minutes so that the cheese melts and gets a bit browned. It comes out just like the normal onion soup, only much lighter. It's great!

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

152W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!