Skin the onions, cut into fine slices, put into a large saucepan with the butter and 1/2 glass of water, cook for 10 minutes over a low heat. Quarter the tomatoes. Add to the onions with the crushed garlic and the thyme. Cook for 10 minutes, stir from time to time. Add the granulated sugar, mix well. Boil 6 1/2 cups of water, put in the chicken stock to dissolve. Pour the obtained stock over the tomatoes and boil for 3 minutes. Remove the thyme, put the soup through the vegetable mill. In a soup tureen, combine cream with the egg yolks. Boil the soup then pour into the tureen, mix thoroughly. Return the soup to the saucepan again, put over a low heat, whip. Allow to thicken but not to boil. Adjust the seasoning to taste. Serve hot in the tureen.
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2 lbs very ripe tomatoes
6 large onions
3 springs thyme
1/2 cup butter
3 cloves garlic
3 cubes chicken stock
1 lb unsweetened cream
3 egg yolks
3 tsp granulated sugar
salt, pepper
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10
mn
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25
mn
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Do not boil the soup after adding to the cream and egg mixture.
