Onion soup

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Vegetables

By Food24 November 03 2009
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Ingredients (12)

4.00 onions — large, sliced into rings
125.00 ml butter
2.00 ml turmeric
1.00 ml cinnamon — ground
30.00 ml flour — cake
1.00 Litres stock — chicken
15.00 ml sugar
80.00 ml lemon juice
5.00 ml dried mint
15.00 ml fresh mint — chopped
salt and freshly ground black pepper — to taste
2.00 eggs — extra-large, whisked
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Method:

Sauté; the onions in the butter until soft. Add the turmeric, cinnamon and cake flour and stir-fry for another minute. Add small quantities of the chicken stock while stirring continuously. Season with sugar, lemon juice, mint, salt and pepper to taste. Simmer for a few minutes.
Whisk a little of the hot soup into the eggs and return the mixture to the soup. Do not bring to the boil again.
Serve immediately with fresh bread.
Makes 1,2 litres.



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