Onion Soup

Ingredients

• 6 whole Onions, medium sized
• 4 cups Whole milk
• 1 medium Carrot, peeled and chopped
• 1 small Turnip, peeled and chopped
• 1 stalk Celery stalk, chopped
• 0.25 tsp Celery seed, bruised (crushed)
• 0.25 tsp Dried savory or thyme
• 1 tsp Salt
• 0.5 tsp White or black pepper
• 2 tbsp Butter (for roux)
• 2 tbsp All-purpose flour (for roux)
• 1 pot Water for blanching

Instructions

1. 1Peel the onions and cut them in half. Bring a pot of water to a boil. Add the onions and boil for 5 minutes. This step removes the 'rankness' or harsh flavor. Drain the water and discard it.
2. 2Chop the blanched onions into small pieces. Place them in a clean pot with the milk, salt, pepper, and dried herbs. Bring to a gentle simmer and cook until the onions are very tender.
3. 3While the onions simmer, place the carrot, turnip, celery, and bruised celery seed in a small saucepan with just enough water to cover them. Boil until the vegetables are completely soft. Once soft, rub them through a wire sieve (or mash thoroughly) to create a pulp.
4. 4Add the vegetable pulp to the onion and milk mixture. To thicken, melt the butter in a small pan, stir in the flour to make a white roux, and cook for 1 minute without browning. Whisk the roux into the soup and simmer for another 5 minutes until thickened.