Brown Onion Soup

Ingredients

• six large Spanish onions
• five quarts of water
• salt
• and pepper
• the crumbs of a roll or large tea biscuit
• the yolks of two eggs
• two spoons of the vinegar

Method

1. 1

   Fry onions until tender and brown, drain off butter, and boil with water for one hour.

2. 2

   Season, add crumbs, and boil longer.

3. 3

   Before serving, mix yolks with vinegar and some soup, then stir in.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 297. The excerpt below is the record exactly as published.

BROWN ONION SOUP. Peel and cut in thin rings six large Spanish onions, fry them in butter till tender and brown. Then lay them on a hair sieve so as to drain off the butter. Put them in a kettle with five quarts of water, boil for one hour, stirring often. Then salt and pepper to your taste. Rub the crumbs of a roll or large tea biscuit through a colander and add to the soup, stir- ring all the time so as to keep it smooth. Boil two hours longer. Ten minutes before you serve it beat the yolks of two eggs with two spoons of the vinegar

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