Creamy Vidalia Onion Soup
This is a robust and creamy onion soup. The addition of egg yolks adds a lovely creamy texture.
INGRIDIENT
DIRECTION
Step: 1
In a saucepan, melt butter or margarine over medium heat. Add onions: saute until golden brown, about 10 minutes.
Step: 2
Stir in flour and salt, and mix thoroughly. Gradually add chicken broth, stirring constantly. Cover, and simmer over low heat for about 10 minutes.
Step: 3
When onions are very tender, stir in milk and cream. Heat through. Remove 1/2 cup soup, and mix in egg yolks. Slowly stir egg yolk mixture into soup in pan. Heat through, but do not allow soup to boil. Stir in paprika, black pepper, and red hot pepper sauce. Serve hot, and garnish with chopped parsley.
NUTRITION FACT
Per Serving: 364 calories; protein 10g; carbohydrates 28g; fat 24.5g; cholesterol 199.3mg; sodium 820.9mg.
The name of “stew” can refer to 2 time a dish and a cooking method. Stewing makes slowly cooking piece of meat, vegetables or beans in a flavorful water based . It’s similar to braising, but it makes have a few piece of differences. The raw animal vested is chopped into smaller pieces but of being cooked whole , and the liquid completely covers the essential in a stew as different to a braise’s halfway all of it . When meat or vegetables are cooked using this method, the resulting dish is called stew.
Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming featured food , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.
