Cream of Onion Soup

Ingredients

• 6 medium-sized onions sliced
• 3 tablespoons butter
• 1 quart cold water
• 4 tablespoons flour
• 1 green pepper chopped
• 1 egg yolk
• 2 cups scalded milk
• Parmesan cheese
• Salt and cayenne

Method

1. 1

   Cook onion and pepper in two tablespoons butter for five minutes without browning.

2. 2

   Add water and cook until onions are soft (about forty minutes).

3. 3

   Rub through a sieve.

4. 4

   Melt remaining butter, add flour, and stir to a paste.

5. 5

   Gradually add scalded milk, stirring constantly.

6. 6

   Combine mixtures, add seasonings, heat to boiling point, and remove from range.

7. 7

   Add yolk of egg slightly beaten.

8. 8

   Serve very hot.

As published

This recipe was extracted from Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 70. The excerpt below is the record exactly as published.

Cream of Onion Soup Celery Mixed Pickles Stewed Chicken — Tea Biscuit Mashed Potatoes Spiced Watermelon Rind November Salad Squash Pie — Whipped Cream Coffee Sweet Cider CREAM OF ONION SOUP 6 medium-sized onions sliced. 3 tablespoons butter. 1 quart cold water. 4 tablespoons flour. 1 green pepper chopped. 1 egg yolk. 2 cups scalded milk. Parmesan cheese. Salt and cayenne

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