| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Soups & ste, Taste of ho | 6 | Servings | |
INGREDIENTS
| 1 | lb | Yellow onions (about 3 medium), sliced |
| 2 | tb | Butter or margarine |
| 4 | c | Chicken broth |
| 1 | ds | Pepper |
| 1 | ds | Dried thyme |
| 1/4 | ts | Salt, optional |
| 2 | c | Milk, divided |
| 1/3 | c | All-purpose flour |
INSTRUCTIONS
In a 3-qt. saucepan over medium heat, saute onions in butter. Add broth, pepper, thyme and salt if desired; bring to a boil. Reduce heat; cover and simmer for 20 minutes. Add 1 2/3 cups milk. Stir flour into remaining milk until smooth; add to soup. Bring to a boil; boil and stir for 2 minutes or until thickened. Yield: 6 servings (1 1/2 quarts). Recipe by: Taste of Home, June/July, 1997 Posted to MC-Recipe Digest V1 #658 by NGavlak@aol.com on Jul 6, 1997
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