Cream of Onion Soup

Ingredients

• a dozen mild-flavored onions
• two quarts cold water
• seasoned to taste with salt, black and red pepper
• the yolks of four eggs
• one tablespoonful of grated cheese

Method

1. 1

   Fry minced onions in butter until pale yellow.

2. 2

   Add water and seasonings, boil for 30 minutes.

3. 3

   In a tureen, beat egg yolks, then slowly add soup while mixing.

4. 4

   Serve with toasted bread or crackers topped with cheese.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 23. The excerpt below is the record exactly as published.

CREAM OF ONION SOUP. Helen M. Magee, No. 122 North Johnson street. — For five persons take a dozen mild-flavored on- ions, medium size, minced fine and fried to a pale yellow in butter; add two quarts cold water, seasoned to taste with salt, black and red pepper; boil slowly for half hour. Have ready in the tureen, the yolks of four eggs, well beaten. Add the soup slowly, a little at a time, beatink well, until the yolks are well mixed with the soup. Serve on a separate plate thin slices of toasted French bread or crackers with one tablespoonful of grated cheese

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