Onion Soup
From Cookery for every household, 1914
Serves 4
This soup may be made richer by thickening with 1 or 2 yolks of eggs and a little cream instead of flour and milk.
Presented as published in 1914. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 85. The excerpt below is the record exactly as published.
Melt the butter in a saucepan, put into it the sliced onion, bay-leaf, parsley stalks, peppercorns and blade of mace ; put the lid on the pan and cook for 10 minutes over the fire without browning. Pour on the stock or meat boilings, simmer until quite soft and rub through a fine sieve. Rinse out the saucepan and return the soup to it. Break the flour gradually with the milk, add this to the soup, and stir over the fire until boiling. Boil 5 minutes at least, and season to taste. Serve with crofitons of fried bread and hand grated Parmesan or Gruyere cheese
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