Forum Host- Joined
- May 12, 2010
- Location
- Now Florida but always a Kentuckian
In honor of George Washington's birthday, I am posting a favorite of his, Onion Soup. The Washingtons loved to entertain at Mount Vernon. It is written that they had 1000s of guests. They loved to serve meals for their guests.
This soup is a recreation of the 18th century original.
Onion Soup
1/2 cup butter
2 1/2 lbs onions, peeled and chopped
1/3 cup flour
4 cups water
2 cups beef stock
1 teaspoon salt
1 slice bread, toasted and diced
2 large egg yolks, beaten
1 tablespoon balsamic vinegar
ground black pepper
Melt butter. When butter sizzling add the onions, cover and cook 15 minutes, stirring often. Add flour, stirring to coat onions.
While onions cooking, combine water and stock, and bring to boil. When onions done, mix them in stock.
Pour some hot stock into skillet getting all onions left. Then pour this stock into stock and onions and add salt.
Stir in diced toast, cover and simmer 10 minutes.
Combine egg yolks and vinegar. Add to soup mixture, stir well. Simmer for several minutes. Don't let soup boil or will curdle egg yolks.
Season with pepper and serve hot.
This soup is a recreation of the 18th century original.
Onion Soup
1/2 cup butter
2 1/2 lbs onions, peeled and chopped
1/3 cup flour
4 cups water
2 cups beef stock
1 teaspoon salt
1 slice bread, toasted and diced
2 large egg yolks, beaten
1 tablespoon balsamic vinegar
ground black pepper
Melt butter. When butter sizzling add the onions, cover and cook 15 minutes, stirring often. Add flour, stirring to coat onions.
While onions cooking, combine water and stock, and bring to boil. When onions done, mix them in stock.
Pour some hot stock into skillet getting all onions left. Then pour this stock into stock and onions and add salt.
Stir in diced toast, cover and simmer 10 minutes.
Combine egg yolks and vinegar. Add to soup mixture, stir well. Simmer for several minutes. Don't let soup boil or will curdle egg yolks.
Season with pepper and serve hot.
Bringing the