NICOLE PARTON’S FAVORITE RECIPES: Nicole’s Cream of Onion Soup

Behold the humble onion! Within that unassuming bulb are health benefits recognized throughout the world. We like onions, and cook with them several times a week. Ron especially enjoys my Cream of Onion Soup. He’s waited patiently for me to make a batch, so I thought I’d do that this week, freezing some for “next time.”

Nicole’s Cream of Onion Soup:

2 lb. (1 kg) onions

½ c. (125 mL) butter or margarine

¼ c. (60 mL) all-purpose flour

8 c. (2 L) chicken stock (use commercial kind or see How to Make Poultry Stock)

¼ tsp. (1.2 mL) ground nutmeg

¼ tsp. (1.2 mL) ground mace

Salt and pepper, to taste

4 egg yolks

¼ c. (60 mL) grated Parmesan or Asiago cheese

2 c. (500 mL) heavy cream (whipping cream)

Fresh parsley, finely chopped, as garnish (see Note)

Slice onions thinly by hand or in food processor (if using processor, do not wash afterwards). Melt butter in large, heavy pot over low heat. Add onions: Cover and cook 30-to-40 min., until tender and translucent. Remove cover, adding flour and stirring 1 min. to combine. Increase heat to medium-high. Add stock, immediately reducing heat to medium-low. Cover and cook 30 min. Purée in small batches in blender. Return soup to pot, adding seasonings. Slowly bring to boil.

In medium bowl, combine egg yolks, cheese, and heavy cream, blending well. Gradually stir into hot soup. Also gradually, stir hot creamed mixture into puréed soup over low heat, continuing to stir until soup starts to thicken slightly. Do not boil. Serve with a flourish of finely chopped parsley. Serves 8.

For more onion soup recipes, see One Click: Soups (Onion).