Brown Onion Soup
From The profession of cookery, from a French point of view, 1894
Requires clear stock.
Presented as published in 1894. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
176Calories
4 gProtein
40 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories176 kcal
Protein3.9 g
Carbohydrates40 g
Fiber5.2 g
Sugars23 g
Total Fat1.1 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.4 g
Cholesterol0.7 mg
Sodium190 mg
Potassium507 mg
Calcium85 mg
Iron0.7 mg
Magnesium34 mg
Phosphorus103 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A5.6 mcg
Vitamin E0.4 mg
Vitamin K1.9 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.6 mg
Folate59 mcg
Choline21 mg
Caffeine0 mg
Water280 g
As published
This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 8. The excerpt below is the record exactly as published.
Brown Onion Soup. A little clear stock is required for this. Skin two or three large onions, slice them as thinly as possible, and fry them until thoroughly tender and well browned in a little beef dripping. Drain them. Make the stock almost boiling hot in your stewpan. Mix a little baked flour with the dripping in the frying pan, stir it over the fire to brown it. Add this gradually to the stock, see that it is perfectly smooth. Add the onions next, and leave it to simmer for half an hour. Remove all fat from the surface, add salt, pepper, a spoonful of sharp sauce, same of mushroom ketchup, and a drop of caramel
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