Cream of Onion Soup


1Kg Onions
1 Garlic clove
2 ozs butter
1 oz plain flour
1 pt. Vegetable or chicken stock
small tub double cream or Creme Fraise

Melt butter in pan
Chop onions finely and add to butter with chopped garlic cook slowly
but do not allow to brown
Add flour and make a roux
Add cold stock and bring to boil whisking continuously so as to prevent lumps forming.
Simmer for 20 to 30 minutes
Blend until smooth and then add cream or creme fraise and salt and pepper to taste

This church website is powered by Church Edit | Help