2 tablespoons of finely chopped onion
2 tablespoons of butter
3 tablespoons of all-purpose flour
1/2 cup of chicken broth
2 egg yolks
1/2 cup of tomato extract
1 pinch of oregano
to taste salt
1 tablespoon of lemon juice
5 egg whites
2 tablespoons of finely chopped onion
2 tablespoons of butter
3 tablespoons of all-purpose flour
1/2 cup of chicken broth
2 egg yolks
1/2 cup of tomato extract
1 pinch of oregano
to taste salt
1 tablespoon of lemon juice
5 egg whites
Cook the onion in butter and add the all-purpose flour
Cook for a few minutes, stirring constantly
Add the chicken broth and cook until it thickens, stirring constantly
Remove from heat and let cool slightly
Add the egg yolks and mix quickly
Add the tomato extract and season with salt, oregano, and lemon juice
Beat the egg whites until frothy and add them to the tomato mixture
Carefully pour the mixture into a 1-liter soufflé dish
Bake in a moderate oven, surrounded by water, for 40 or 50 minutes
Serve after 4 hours.
