Onion Soup

• 3 cubes butter
• 4 cups white onions – sliced
• 1 3/4 cups flour
• 12 cups chicken stock (about 7 cans)
• 1/2 teaspoon cayenne pepper
• 1 1/2 tablespoon salt
• 1 egg yolk
• 2 tablespoons whipping cream

1. Melt butter in 6 quart soup kettle.
2. Add onions.
3. Set heat to very low.
4. Cook onions until melted down. (Be careful not to brown onions.)
5. Add flour.
6. Cook 5 to 10 minutes more, stirring occasionally.
7. Blend in chicken stock, salt, and pepper.
8. Heat to a boil.
9. Simmer 15 minutes.
10. Remove kettle from heat.
11. Beat egg yolk and cream.
12. Add a little of the soup and mix quickly.
13. Add to kettle.

Yellowstone 2011 – Eating 56

• 6 cubes butter
• 8 cups white onions – sliced
• 3 1/2 cups flour
• 2 45 oz cans Swenson’s chicken broth
• 1 teaspoon cayenne pepper
• 2 teaspoons salt
• 2 egg yolks
• 4 tablespoons whipping cream