Onion Soup

Ingredients

• Ten large onions
• half a pound of bread crust
• two large carrots
• one root of celery
• the yolks of two eggs
• two spoonfuls of vinegar

Method

1. 1

   Pare and slice the onions; fry them in butter till of a nice brown; put them in a pan with five quarts of boiling water, the bread crust, pepper, and salt; add the carrots and celery, cut in small pieces, and let the whole boil together two hours.

2. 2

   Ten minutes before the soup is required, beat the yolks of the eggs, adding a little of the soup and the vinegar; pour this gradually into the soup; stir the whole constantly the same way, but do not allow it to boil.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 38. The excerpt below is the record exactly as published.

Onion Soup. Ten large onions, half a pound of bread crust, two large carrots, one root of celery, the yolks of two eggs, and two spoonfuls of vinegar

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