Four Onion Soup
| Yield: | 1 Servings |
| Categories: | Soups, Vegetables |
| 1/4 | c | Butter or margarine |
| 3 | c | Thinly sliced leeks (white part only) |
| 6 | md | Onions; halved and thinly sliced, (4 1/2 cups) |
| 2 | tb | Minced garlic (12 cloves) |
| 1 | tb | Sugar |
| 6 | c | Chicken broth |
| 1 | ts | Dried thyme; crushed |
| 1/4 | ts | Pepper |
| 2 | tb | All purpose flour |
| 2 | Slightly beaten egg yolks | |
| 1/4 | c | Marsala wine or sweet sherry, optional |
| 1 | c | Half and half or light cream |
| Baguette style french bread slices, toasted | ||
| Fresh chives; optional | ||
| Fresh thyme; optional |
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