3 large onions, peeled and finely sliced
2 pints milk
4 tablespoons butter
1 tablespoon flour
1 teaspoon chopped parsley
Salt and pepper to taste
Cook the soup.
Melt the butter in a large sauce pan and simmer the onions slowly for ½ hour. Add the flour and pour in 1½ pints of the milk a little at a time stirring continuously. Season with salt and pepper and continue to cook until the onions are soft.
Blend the soup.
Pour the soup into a blender and blend until it forms a puree.
Place the puree in a saucepan and add the remainder of the milk. Return the saucepan to the stove and reheat the soup making sure it does not boil. Once hot stir in the parsley and serve.