10 Tbs butter
6 Large yellow onions
8 Cups beef broth or soybased beef broth
1/4 Cup Cognac (optional)
2 Egg yolks (optional)
1/2 Cup light cream
on 2-sticks of butter. Use 1+ sticks for the 'soop pot'.
Use remainder of 2nd stick for the warmed crusted bread.]
Cut onions in half and then peel-off outer casing. Slice.
Begin to melt butter in pot.
As butter is melting, place sliced onions in pot.
Cover and cook...stirring occasionally until onions are translucent/soft.
Add beef broth.
Cook on low/medium heat. [Best not to boil.]
Combine in a bowl large enough to add some soop:
2-Egg yolks & 1/2-Cup light cream. Mix together.
Gradually add some soop to the bowl, stirring to avoid curdling.
Gradually add bowl mixture to 'soop pot', stirring to avoid
Warm hearty-crusted bread for dunking, buttered as desired.
Shaved/grated cheese: Parmesean, romano, etal.
STORY BEHIND THIS ENGLISH 'ONION SOOP'
reference states this English 'Onion Soop'
[Hannah Glasse 1708-1770]
was once presented to the Queen
...as a 'cure for the bite of a mad dog'.
winter family favorite.