Onion and Tomato Soup

Ingredients

• four onions
• two ounces of butter
• four peeled and chopped tomatoes
• two quarts of bouillon, chicken broth, or consomme

Method

1. 1

   Slice four onions very fine, put in a casserole with two ounces of butter, and simmer until done.

2. 2

   Then add four peeled and chopped tomatoes, and two quarts of bouillon, chicken broth, or consomme.

3. 3

   Season with salt and pepper, and boil for half an hour.

4. 4

   Serve grated cheese separate, and rolls cut in thin slices and toasted.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 221. The excerpt below is the record exactly as published.

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