Onion Soup

Ingredients

• butter size of a pigeon's egg
• two or three large onions
• half teacup of flour
• a pint of boiling water
• one and a half pints or a quart of boiling milk
• two or three well-mashed boiled potatoes

Method

1. 1

   In a saucepan, heat butter, add sliced onions, and cook until red.

2. 2

   Stir in flour until red, then pour in boiling water and season with salt and pepper.

3. 3

   Mix well, boil for a minute, then add boiling milk and mashed potatoes.

4. 4

   Stir until smooth and let simmer a few minutes before serving.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 27. The excerpt below is the record exactly as published.

ONION SOUP. Mrs. M. E. Kloeck- ner, No. 709 Locust street, Pasadena— This recipe came to me through a French woman. A soup without meat, and delicious. Put into a saucepan butter size of a pigeon's egg (clarified grease or fat off of soup answers 18 COOKING AND OTHER RECIPES. about as well;) when very hot add two or three large onions, sliced thin; stir, and cook well until they are red; then add half teacup of flour, stir this also until it is red, watch- ing it constantly, that it does not burn. Now pour in a pint of boiling water (stock or broth is better) and add salt and pepper. Mix it well, and boil a minute; then pour in the soup kettle and set on the back of the range until almost ready to serve. Add one and a half pints or a quart of boiling milk and two or three well-mashed boiled po- tato

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