posted by Mai 07-16-103 7:46 AM
Cream of Onion Soup
4 large Vadalia or Maui onions, sliced
4 Tbsp butter
4 Tbsp olive oil
3 cups chicken broth
1 1/2 cups Italian-mix macaroni, uncooked
3 egg yolks, beaten
1 cup milk
1 cup whipping cream
1/2 cup grated Parmesan or Swiss cheese
Melt oil and butter in a large soup pot over medium heat. Add onions and cook until very tender, stirring frequently, about 15 minutes. Add chicken stock and simmer for 20 minutes. Remove from heat. When sufficiently cool enough to handle, puree in batches in food processor. Strain out the pulp.
Meanwhile, cook the macaroni according to package directions, about 10 minutes, until al dente. Drain.
Return onion mixture to heat and bring almost to a boil. Lower heat and add milk. Add a little of the broth to the eggs, whisking to incorporate. Add egg mixture and macaroni to the soup and cook over low heat, stirring constantly with a whisk until thickened, about 5 minutes. Stir in the cream and cheese and serve