Onion Soup Savoyarde

From Kelly's Table. This is a cream-enriched version of onion soup, from the Savoie region of France.

4 cups thinly sliced onions

2 teaspoons chopped garlic

2 teaspoons sugar

2 teaspoons dried thyme leaves

2 tablespoons butter

1 tablespoon flour

large pinch ground allspice

2 tablespoons brandy

½ cup dry white wine

2 quarts homemade beef stock (or combined canned beef and chicken broth)

salt and pepper, to taste

2 eggs, separated

1 cup heavy cream

Sauté onions, garlic, sugar, and thyme in butter over very low heat in large saucepan until VERY tender and well-browned. This should take about ½ hour. (Cover during part of the cooking to get the onions to wilt faster. Uncover to begin browning).

Sprinkle onions with flour and allspice and cook 1 minute. Add brandy and heat until simmering; light brandy and let burn until flames extinguish, about 1 minute. Add wine and stock. Heat to boiling; reduce heat and simmer 20 to 30 minutes. Season with salt and pepper.

Beat egg yolks and cream until well mixed and stir into soup. Heat until hot. Beat egg whites until just frothy; stir into simmering soup.

© Kelly's Cookbook 2017