1. FOR THE SOUP: Lightly sauté the onions in the butter, and when light brown, sprinkle with flour. 2. Heat the beef stock and slowly pour it over the onions, stirring constantly. 3. In a separate saucepan, melt the grated cheese over low heat. Remove from the flame and mix in the egg yolks. 4. Combine the cheese with the onions and beef stock., season lightly with salt and pepper and add the nutmeg. 5. Serve in soup bowls and garnish each one with a Tablespoon of sour cream. Serves 4. 6. FOR THE BEEF STOCK: Makes 16 cups (4 litres). 7. In large saucepan, place all ingredients, except the bouquet garni, peppercorns and water and cook gently, stirring occasionally, until the meat, bones and vegetables have browned slightly. 8. Add the bouquet garni and peppercorns. 9. Add the water and slowly bring to the boil. 10. Simmer 6-8 hours until the liquid is reduced to 16 cups. 11. Cool and strain through muslin. Skim off the fat by refrigerating the liquid overnight and removing the congealed fat the next day. 12. German Traditional Cooking. ---------------------------------------------------------------------------
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