Norse Onion Soup (Soupe a V Oignon) a la Suedoise

Ingredients

• Slice four onions fine
• two ounces of good butter
• moisten with a quart of good stock
• thicken with one tablespoon cornstarch
• dissolved in one cup water
• add yolks of two eggs
• mixed with half a pint of cream
• Mix two ounces of grated Parmesan cheese
• yolk of one egg
• add a pinch of pepper

Method

1. 1

   Slice onions and cook in butter until brown.

2. 2

   Moisten with stock and simmer for 20 minutes.

3. 3

   Thicken with cornstarch dissolved in water.

4. 4

   Remove from heat and add egg yolks mixed with cream.

5. 5

   For croutons, mix cheese, egg yolk, and butter, spread on bread, and brown in the oven.

6. 6

   Cut into cubes and serve.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 56. The excerpt below is the record exactly as published.

Norse Onion Soup {Soupe a V Oignon) a la Suedoise Slice four onions fine; place them in a saucepan with two ounces of good butter and cook until well brown. Moisten with a quart of good stock; let simmer for twenty minutes; thicken with one tablespoon cornstarch dissolved in one cup water. Remove from the fire and add yolks of two eggs mixed with half a pint of cream. Serve with the following bread croutons. Mix two ounces of grated Parmesan cheese with yolk of one egg and a piece of butter; add a pinch of pepper

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