Spring Onion Soup

Categories: Soups- Stews- Chowders- Chili

Ingredients

• 10 thin spring onions
• 4 large eggs, lightly beaten
• 1 cup milk
• 1/4 cup all-purpose flour
• 1 tsp. kosher salt
• 1/2 tsp. baking powder
• 1/4 tsp. freshly ground pepper
• 2 Tbsp. butter
• 5 oz. Gruyere cheese, cubes

Directions

1. Preheat oven to 400 degrees. heat a 10-inch cast-iron skillet in oven. Trim roots form onions; discard roots. Chop half of onions.
2. Whisk together eggs and next 3 ingredients. Gradually add flour mixture to egg mixture, whisking rapidly 20 to 30 seconds or just until blended and smooth. (There should be n lumps.) Stir in chopped onions. Let stand 5 minutes.
3. Carefully remove hot skillet from oven. Add butter, and let stand until butter is melted. Place skillet over medium-high heat, and pour batter into skillet. Arrange cheese and remaining while onions over top of batter, and cook 30 seconds to 1 minute or until edges begin to set.
4. Transfer skillet to top oven rack, and bake at 400 degrees for 22 to 25 minutes or until golden brown and puffy. (Outside edges should be crispy, and inside texture should resemble a custard popover. Pie will deflate quickly.) Serve immediately.

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