Onion Soup

Ingredients

• 1 teaspoon salt
• 1 small teacup hot stock or milk
• 1 yolk of egg
• 2 middle sized onions or 3 smaller ones
• 3 teacups water
• 1 berkono or a pinch of black pepper

Method

1. 1

   Cut the onions into quarters and put them into the saucepan with the water, salt and pepper.

2. 2

   Set on a slow fire; when boiling point has been reached, set aside and cook very slowly for a good hour.

3. 3

   Pass the liquid and mash the onion through the sieve into a pudding basin.

4. 4

   Return the liquid and mashed onion to the saucepan and add the stock or milk.

Nutrition per serving

As published

This recipe was extracted from Practical West African cookery (1910) by S. Leith-Ross, page 19. The excerpt below is the record exactly as published.

Onion Soup. (I). 1 teaspoon salt. 1 small teacup hot stock or milk (if Ideal, 1 tablespoon to 1 teacup of water). 1 yolk of egg. 2 middle sized onions or 3 smaller ones. 3 teacups water. 1 berkono or a pinch of black pepper

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