INGREDIENTS
3 tbsp butter
6 large onions, sliced thinly
1 cup vegetable broth, plus more as needed
1 quart milk
1 tbsp flour
4 egg yolks
1 cup cream
salt and pepper
crispy roasted shallots, cut in thin slices, for garnish
olive oil and toast, for serving
DIRECTIONS
In a fry pan, melt butter, add sliced onions and stir until they begin to cook. then cover tightly and simmer for half an hour., checking and stirring regularly, adding a little vegetable broth as needed to make sure the onions don't burn. In a saucepan, bring milk to a boil. Into the onions, add flour and stir constantly for three minutes over the heat, then pour the onion mixture into the milk and cook for fifteen minutes. Pass the soup through a strainer, return it to the heat, and season with salt and pepper. Beat egg yolks well, add the cream to the egg yolks and stir mixture into soup. Cook three minutes stirring constantly. Add more broth as needed to adjust to desired consistency. Garnish with fresh herbs, roasted or pan-fried shallots, and a few drops of olive oil on top. Serve with toast.
