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CREAMY ONION SOUP

2 tablespoons oil or butter
750g (1 1/2 lb) brown onions, finely chopped
1 teaspoon chopped garlic
2 tablespoons flour
4 cups vegetable stock, or water
3 egg yolks
1/2 cup thickened cream or creme fraiche
good squeeze of lemon juice
salt and pepper to taste
30g (1 oz) butter, cut in small pieces
6 thick slices crusty French bread, toasted

Heat oil or butter in a large, heavy based saucepan and gently fry
the onions and garlic until soft and transparent, without letting
them brown. Sprinkle in the flour and stir for a minute. Add the
stock, or water and stir until it comes to the boil. Partially
cover the pan with a lid and simmer for 30 minutes. Meanwhile,
beat the egg yolks with cream and lemon juice. Remove pan from
heat and stir one cup of hot soup into the yolk mixture, adding
gradually to prevent curdling. Slowly stir it back into the pan
of soup over low heat, taking care it does not boil. Season to
taste with salt and pepper, then dot the butter over the soup and
stir in. Put a slice of toast into each soup bowl. Ladle the soup
over and serve. Serves 6.

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