1 lb. sliced onions
4 1/3 cups chicken stock
1 1/3 cups milk
2/3 cup cream
2 tablespoons butter
2 tablespoons flour
2 cloves
¼ teaspoon nutmeg
1 bay leaf
salt & pepper to taste
Cook the onions & cloves in a pan with the butter until onions are
soft. Do not brown. Carefully add the flour, stirring well for 1
minute, add nutmeg, bay leaf & chicken stock. Bring to a boil
stirring all the time until smooth. Lower heat, simmer until the
onions are cooked. Slowly
add milk and then cream, stirring
constantly. Remove the cloves & bay leaf. Serve hot garnished with
grated cheese if desired.
Serves about 4.
In Ulster, onion soup with hot whiskey is the cure for whatever ails
you! This is a very creamy soup.
