Recipe(tried): Brennan's French Onion Soup - corrected recipe

BRENNAN'S FRENCH ONION SOUP

8 medium onions, chopped
1 1/2 cups butter
1 1/4 tsp. all purpose flour
10 cans of beef stock (or 12 cups homemade)
1 Tbsp. salt (or to taste)
1/2 tsp. ground cayenne pepper
2 Tbsp. cream
1 egg yolk
Buttered croutons (for serving)
Parmesan cheese (for serving)

Melt butter in a large soup pot; add onions and lower the heat. Cook till the onions are clear - do not brown.

Add flour and cook 10 minutes, stirring.

Add salt and cayenne pepper. Blend in the beef stock, always stirring, and bring to a full boil. Reduce heat and cook slowly for 20 minutes. Remove from heat.

Beat cream and egg yolk together. Add a little hot soup to the mixture, blend, then pour back into soup. If soup becomes too thick, add a little more water.

To serve, pour into bowls, add croutons and sprinkle with Parmesan cheese.

Freezes well.

Makes 12 servings