Drew the Tasmaniac posted 01-12-99
Cream of Onion soup
Serves 6
3 tablespoons corn oil
3 lbs. onion sliced
2 pints white stock
1 bay leaf
salt to taste
2 cloves
1 leaf sage
2 oz. flour
1 teaspoon freshly ground white pepper
1 gill single cream
Heat oil and fry onions for about 15 minutes over low heat.
Let them soften but do not allow to brown.
Bring stock to boil and add to onions, with cloves, seasoning and herbs.
Simmer for 1 1/2 hours.
Press through a fine sieve, return puree to saucepan and stir in the flour, first mixed to a paste with a little water. Cook until thickens, stirring frequently.
Just before serving add the cream.