Caramelized Onion Soup (Kim Honey, Toronto Star)

1/4 cup salted butter

2 large Vidalia onions (about 2 lb), peeled and quartered

1/4 tsp granulated sugar

2 garlic cloves, minced

2 tbsp all-purpose flour

2 cups milk

2 cups 35 per cent cream

1/2 tsp salt

1/4 tsp pepper

3 egg yolks

2 tbsp fresh parsley, chopped

DIRECTIONS

Melt butter in large heavy pot on medium heat. Add onions and sugar; cook, stirring, 25 minutes until onions are golden brown and soft.

Stir in garlic; cook 1 minute. Stir in flour, cook 1 minute, stirring constantly. Gradually add milk and cream, stirring constantly, until slightly thickened. Stir in salt and pepper.

Whisk three egg yolks in small bowl. Whisk in three tablespoons hot soup, then stir yolk mixture into remaining soup.