Cream of Onion Soup

Ingredients

• 3 tablesp butter
• 6 onions
• 1 tablesp flour
• 1 qt scalded milk
• 1 cup cream
• the beaten yolk of 1 egg
• salt and pepper to taste

Method

1. 1

   Melt butter in a frying pan, add sliced onions, and cook until they begin to simmer.

2. 2

   Cover and simmer for 0.5 hour.

3. 3

   Add flour, stir, then add scalded milk and boil for 15 minutes.

4. 4

   Strain, return to heat, add cream, season, and boil for 3 minutes before serving.

As published

This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 86. The excerpt below is the record exactly as published.

Cream of Onion Soup Put 3 tablesp butter in a frying pan and slice in 6 onions. Stir well until they begin to cook, then cover and set on the back of the range where they will simmer for V2 hour, being careful not to burn. Then add 1 tablesp flour to the onions, stir CREAM OP VEGETABLE SOUPS 135 constantly for about 2 or 3 minutes, and then turn in 1 qt scalded milk and boil 15 minutes, after which strain through a sieve, return to the fire, add 1 cup cream, salt and pepper to taste, and the beaten yolk of 1 egg

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