Brown Onion Soup

Ingredients

• y2 POUND ONIONS, DICED
• 1 TABLESPOON BUTTER
• PEPPER
• SALT
• I CUP BREAD CRUMBS
• I QUART MILK
• 4 TABLESPOONS GRATED CHEESE
• I PINT VEAL OR CHICKEN BROTH, OR WATER

Method

1. 1

   Made same as White Onion Soup, except onions are browned with diced bacon and cooked a little longer before straining.

Nutrition per serving

As published

This recipe was extracted from Most for your money cookbook (1938) by Cora Lovisa Brackett Brown, Cora Brown, page 7. The excerpt below is the record exactly as published.

TABLESPOONS BUTTER SALT AND PEPPER I QUART CHICKEN OR VEAL BROTH 2 CUPS COOKED NOODLES (or BROTH MADE WITH CHICKEN cubes) l6 MOST-FOR-YOUR-MONEY COOK BOOK Scrape carrots, quarter them and cut out the pale centers; dice the rest and cook with onion and celery in butter until they begin to color. Add broth and simmer until tender. Strain and press through a fine sieve. Put back over flame and stir until well incor- porated. Add sugar, cream, salt, pepper and the noodles, which have been kept hot. If you hke raw carrots you might munch one with this. ONION SOUPS Basic Onion Soup is very simply made: Slice onions thin, saute golden brown in butter, pour hot water on, using ^ more than the quantity of soup you want. Cook until tender. Season with salt and freshly ground pepper, lay slices of toasted French bread or rolls on bottom of tureen and pour soup over them. Have a saucer of grated cheese handy for sprinkling on. Good imported Gruyere is best for this. Or fill the soup plates, float toast on, cover it with cheese and brown quickly under grill. Some recipes call for cloves, mace, parsley, and a poached egg in each bowl. Others are thickened with cream and meat broth, spiced with vinegar and garlic. None are quick soups. There are two colors of Onion Soup, white and brown: WHITE ONION SOUP yi POUND SWEET BUTTER PEPPER y2 POUND ONIONS, DICED SALT I CUP BREAD CRUMBS NUTMEG I QUART MILK 4 TABLESPOONS GRATED CHEESE I PINT VEAL OR CHICKEN BROTH, OR WATER Saute onions in butter for i hour, without browning, then add bread crumbs, milk and broth; cook 45 minutes more and put ev- erything through a fine sieve. Heat, season and stir in grated cheese. BROWN ONION SOUP Made same as White Onion Soup, except onions are browned with diced bacon and cooked a little longer before straining. SUBSTANTIAL SOUPS I7 Cream of Onion Soup is made with white sauce and the water in which cauliflower or celery has been boiled, or you might like a can of creamed vegetable soup instead. The sauted onions are cooked in this; cream or evaporated milk and seasonings are added at the end and cheesed toasts floated in. Fried croutons give zest to any onion soup, and the simpler the soup is made the better it is. You can get cozy brown bean pots at the five-and-ten from which to sup this soup piping hot in true tra- dition. The imported ones, costing a dime in France, are a dollar here in the specialty shops. YANKEE ONION SOUP 3 ONIONS, SLICED THIN PAPRIKA X CUP BUTTER 3 CUPS HOT WATER I TABLESPOON FLOUR 2 BOUILLON CUBES SALT TOASTS % CUP GRATED CHEESE, SHARP AMERICAN Brown onions in butter, add flour, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.