White Onion Soup

• 1 1/4 lb. white onions
• 3 Tbsp. unsalted butter
• 3 oz. white wine
• 4 c. water
• 1/4 tsp. dried oregano
• 1/4 tsp. dried thyme
• 1 egg yolk
• 3 Tbsp. whipping cream
• 1 Tbsp. all-purpose flour
• salt and pepper to taste
• 2 Tbsp. chopped parsley
• croutons (for serving)
• Parmesan cheese (for serving)

1. Peel onions and slice thinly.
2. In a large saucepan, over low heat, melt butter.
3. Add onions and saute, stirring occasionally, for 20 to 25 minutes, until they are soft.
4. Add wine.
5. Cook, stirring gently, until liquid has almost evaporated.
6. Add water. Bring to a boil.
7. Add oregano and thyme.
8. Simmer over low heat, uncovered, for about 45 minutes.

white onions, unsalted butter, white wine, water, oregano, thyme, egg yolk, whipping cream, flour, salt, parsley, croutons, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=516678 (may not work)