Onion Soup

Ingredients

• four medium-sized onions
• two ounces of butter
• half a pint of white stock
• a pint of milk
• one or two slices of bread

Method

1. 1

   Cut onions into dice and cook gently in butter for an hour without discoloring.

2. 2

   Add stock, milk, and bread crumbs, and simmer for about three-quarters of an hour.

3. 3

   Pass through a fine sieve, return to heat, and serve hot.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 15. The excerpt below is the record exactly as published.

Onion Soup. This soup, which is easily and cheaply prepared, is in great favor in the rural parts of France. Cut four medium-sized onions into dice, put them into a stew- pan with two ounces of butter, and cook very gently for an hour, being careful that the onions do not become discolored. Next add half a pint of white stock, or water, a pint of milk, and one or two slices of bread

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