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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Leftovers? Toss with hot cooked noodles. Ingredients:
1/2 stick (1/4 cup) butter or margarine |
2 large vidalia onions, quartered |
1/4 teaspoon sugar |
2 garlic cloves, pressed |
2 tablespoons all-purpose flour |
2 cups milk |
2 cups whipping cream |
1/2 teaspoon salt |
1/4 teaspoon pepper |
3 egg yolks |
2 tablespoons chopped fresh parsley |
Directions:
1. Melt butter in a 8-quart stock pot over medium heat. Add onion and sugar, and cook, stirring constantly, 20 to 25 minutes or until browned.
2. Stir in garlic, and cook 1 minute. Stir in flour, and cook, stirring constantly, 1 minute. Gradually add milk and whipping cream, and cook, stirring constantly, until mixture is slightly thickened. Stir in salt and pepper.
3. Whisk together egg yolks in a small bowl until blended. Gradually add 3 tablespoons hot mixture, whisking constantly. Stir yolk mixture into remaining hot mixture. Stir in chopped fresh parsley.
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