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Brown Onion Soup

Name: Brown Onion Soup
Yield: 8 servings
Ingredients: 6 Spanish onions; 5 qts. of water; salt; pepper; the crumbs of a roll

From The Cook County cook book, 1912

Serves 8

Presented as published in 1912. 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

31Calories

1 gProtein

7 gCarbs

0 gFat

Full nutrition (34 nutrients)

Calories31 kcal

Protein1 g

Carbohydrates7.3 g

Fiber2.1 g

Sugars3.3 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol0 mg

Sodium1182 mg

Potassium139 mg

Calcium40 mg

Iron0.4 mg

Magnesium14 mg

Phosphorus23 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C2.9 mg

Vitamin A0.2 mcg

Vitamin E0 mg

Vitamin K1.8 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate15 mcg

Choline5 mg

Caffeine0 mg

Water695 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 132. The excerpt below is the record exactly as published.

BROWN ONION SOUP.— Peel and cut in thin rings 6 Span- ish onions, fry them in butter till tender and brown. Lay them on a hair sieve, so as to drain off the butter. Put the into a kettle with 5 qts. of water, boil for 1 hr.,* stirring often. Season with salt and pepper. Rub the crumbs of a roll

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