Onion Soup with Milk
From: Kyroll, Montreal, Quebec, Canada
  • 4 or 5 large onions
  • 4 tablespoons [60 g] butter
  • 2 tablespoons [17.5 g] flour
  • 6 cups [1.5 L] chicken broth [excellent], beef consomme, or water
  • 1 teaspoon [5 mL] coarse salt
  • 2 cups [500 mL] simmering milk
  • Pepper, to taste
  • Grated Gruyere cheese, to taste
  • Garlic croutons, to garnish
  • Slice onions into thin even-size slices.
  • Heat butter into a large casserole before adding onion slices.
  • Stir onion using a wooden spoon, until just golden.
  • Evenly sprinkle onion slices with flour.
  • Heat over low heat stirring often.
  • Pour in chicken broth, beef consomme or water; sprinkle with coarse salt.
  • Bring to just a boil before stirring in simmering milk; pepper soup.
  • Check for seasonings; rectify if needed.
  • Laddle soup into individual bowls.
  • Serve immediately, each serving sprinkled with grated Gruyere cheese and ganished with a few garlic croutons.