Cooking the Austrian Way, p. 29
2 onions
1
tablespoon butter or margarine
2
tablespoons flour
1
teaspoons vinegar
2 pints
water [4 cups]
2 eggs
1
tablespoon chives
1
tablespoon parsley
Put the butter in a saucepan to get hot. Peel and chop the
onions and add them to the butter. Cook them until they are light brown.
 |
| This takes foreeeever. |
Add 2
tablespoons flour and stir it well into the butter. Gently add 2 pints of
water, stirring all the while. Reduce the heat to simmering points, and let the
soup simmer for 10 minutes. While it is simmering lightly beat up 2 eggs and
add them to the parsley and chives, which you have chopped up very finely.
 |
| You might do better just to mix this together and fry it. You'd end up with more flavor. |
Remove the soup from the stove.
Wait for a minute, then add the egg mixture to it. Add 1
teaspoon vinegar and serve at once.
 |
| It doesn't make much difference what kind of vinegar you use. You won't really be able to taste it. |
 |
| Served up with some egg matzo. The soup made the matzo seem very flavorful, and if you've ever had matzo you realize that's quite a statement. |
My Rating: 2/5 "This was SO bland. So. Bland. After a few bites I was trying to imagine that I was a hungry Austrian peasant who had just spent the day toiling for my feudal lord, but that only made it seem a hair more interesting. Meanwhile Matt was desperately dumping salt and croutons into his, but that didn't help much either. Anyway, this is good if you need some perspective about how awesome it is to not be a peasant. Also if you want to smell like onions for days. DAYS."
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