Onion Soup

Ingredients

• 1 qt. of water
• several peeled and chopped onions
• a tablespoon of salt
• a cup of rich cream
• the yolks of 2 eggs
• a generous lump of butter
• a dash of pepper
• a pinch of sugar

Method

1. 1

   Boil water with onions, drain, and return to pan.

2. 2

   Add boiling water and cook until tender, adding salt.

3. 3

   Stir in cream, then add egg yolks, butter, flour, pepper, and sugar.

4. 4

   Let bubble and serve.

As published

This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 132. The excerpt below is the record exactly as published.

ONION SOUP. — Let 1 qt. of water and several peeled and chopped onions come to a boil, drain, and put back into the pan. Pour over the onions 2 qts. of boiling water and let cook until very tender, ad^ding a tablespoon of salt. When done add a cup of rich cream; let come to a boil. A few minutes before serving remove the pan from the fire, add the yolks of 2 eggs, a generous lump of butter, mixed \\nth a little flour, a dash of pepper, and a pinch of sugar

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