Onion Cream Soup

Ingredients

• a dozen small white onions
• a tablespoon of butter
• a quart of boiling water
• a pint of fresh milk or cream
• three tablespoons of flour
• a little cold water
• three eggs
• half a cup of cream
• a cup of whipped cream

Method

1. 1

   Slice a dozen small white onions and fry them brown in a tablespoon of butter or drippings.

2. 2

   Add a quart of boiling water, cover tight, and let the onions cook half an hour.

3. 3

   Then add a pint of fresh milk or cream, salt and pepper to taste, and thicken with three tablespoons of flour worked smooth in a little cold water.

4. 4

   Put all through a sieve.

5. 5

   If you have used milk and not cream, add three eggs well beaten into half a cup of cream.

6. 6

   If you use thick cream instead of milk, add merely a cup of whipped cream.

7. 7

   Boil up once and serve hot with bread sticks or with toast.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 20. The excerpt below is the record exactly as published.

ONION CREAM SOUP Slice a dozen small white onions and fry them brown in a tablespoon of butter or drippings. Add a quart of boiling water, icover tight, and let the onions cook half an hour. Then add a pint of fresh milk or cream, salt and pepper to taste, and thicken with three tablespoons of flour worked smooth in a little cold water. Put all through a sieve. If you have used milk and not cream, add three eggs well beaten into half a cup of cream. If you use thick cream instead of milk, add merely a cup of whipped cream

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