Onion Soup

Ingredients

• a piece of butter the size of an egg
• 1 medium sized onion
• 1 quart of stock
• 3 crackers

Method

1. 1

   Melt butter in a saucepan, slice onion and fry until brown.

2. 2

   Add stock or hot water, herbs, salt, white pepper, and cayenne.

3. 3

   Strain into tureen, add toasted crackers, and serve.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 24. The excerpt below is the record exactly as published.

ONION SOUP. — Put a piece of butt.er the size of an egg into a sauce=pan, or spider, and slice 1 medium sized onion into it; let it fry until a delicate brown. Put in 1 quart of stock or hot water, with herbs if liked, salt, white pepper, and a dust of cayenne. Strain into the tureen, add 3 crackers, halved and well toasted, and send to the table. PALESTINE SOUP — Peel and slice a quart of Jerusalem arti- chokes, 4 onions and 1 head of celery. Have 3 pints of water in the soup=kettle, or white veal stock or broth; add the vegetables, with pepper, salt, a bit of butter and a teaspoon of sugar; boil till tender, rub through the fine colander, and return to the kettle to keep hot; add a pint of cream, and send to the table hot, with croutons. Time, about 1 hour. CANADIAN PEA SOUP — Put a quart of whole hard peas, or split peas, in 2 quarts of cold soft water, and set on the fire in the morning. Let it boil, and as soon as the peas begin to soften, mash with a long-handled iron spoon, as much as possible, and skim off the skins as they rise to the top of the kettle. About 10 o'clock add to the peas a pound or more of salt pork, and if liked, a small onion cut finely. Boil together until noon, then take out the pork, add a little salt if needed, and a bowlful of bread, finely shaved from the loaf, which thickens the soup and prevents the peas from settling to the bottom of the tureen. This is a most nutritious and palatable soup. The pork can be served in thin slices, with vegetables, and chili sauce, or sour baked ap]ples. GREEN PEA SOUP — Into the broth in which a leg of lamb has been boiled, put the shells of a quart of tender young peas; let them boil in the broth for ^ hour, then strain out the shells and put in the peas to boil 20 minutes longer. Serve with any "soup-addition" liked. POTATO SOUP. — Slice 6 large potatoes and boil until tender; mash fine and rub through a colander into the soup ^kettle; add 2 quarts of sweet milk. When it comes to boiling, add noodles already boiled in salt water. Season the soup to taste and serve. PUMPKIN SOUP — Peel the pumpkin and cut into pieces (re- moving the seeds). Put it into boiling water with some salt, and leave it to boil until reduced to a pulp thin enough to pass through a strainer. Melt a piece of butter in a sauce=pan with a wine=glass of cream. Strain the pulj) and add, with salt and pepper to taste, and a pinch of flour. Let the whole simmer \ hour, thicken with the yolk of an egg, and serve. VEGETABLE SOUPS 37 RICE SOUP — Put a piece of butter the size of an egg

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