Onion Broth (Dieppe)

Ingredients

• Parboil 6 large onions
• toss in i ounce of butter
• Add i}i tablespoonfuls of flour
• and i quart of white stock
• also i pint of hot milk
• and some parsley

Method

1. 1

   Parboil onions, slice, and toss in butter with seasonings.

2. 2

   Add flour, white stock, and hot milk.

3. 3

   Press through a sieve and serve with toast.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 12. The excerpt below is the record exactly as published.

ONION BROTH. (Dieppe.) Parboil 6 large onions, slice them, and toss in i ounce of butter with salt, pepper, and some parsley. Add i}i tablespoonfuls of flour and i quart of white stock, made from fish or chicken, also i pint of hot milk

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