Frenchdinnervegetariannut-free
Italian Onion Soup
From The Rural cook book, 1907
Serves 2
Presented as published in 1907. 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
- six young but fully grown onions
- a cupful of dry, fine bread crumbs
- a cup of milk
- a great spoonful of butter
- one of flour
Method
Boil onions in two waters, replacing the first after 10 minutes.
When tender, add bread crumbs and cook for five more minutes.
Rub the mixture through a colander into a bowl.
Return to heat, add a roux made from butter and flour, and stir in hot milk.
Serve with Parmesan cheese.
Nutrition per serving
497Calories
18 gProtein
92 gCarbs
13 gFat
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 4. The excerpt below is the record exactly as published.
Italian Onion Soup. — Boil six young but fully grown onions in two waters, turning off the first at the end of 10 minutes' boil, and replac- ing with fresh hot water. There should be a quart of the second water. When the onions are tender, add a cupful of dry, fine bread crumbs and cook gently for five minutes more. Pour the contents of the kettle into a colander and rub the onions and crumbs through it into the liquid in the bowl below. Return all to the fire, simmer for a minute and stir into the soup a."roux," made by heating to a bubbling cream a great spoon- ful of butter with one of flour in a frying pan. Have ready heated in another saucepan a cup of milk
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