Onion Soup

Ingredients

• 4 large onions cut up
• 6 ozs. butter
• salt
• cayenne
• stock
• milk
• yolks of 4 eggs
• % loaf of French bread
• 2 tablespoons grated Parmesan cheese

Method

1. 1

   Stew onions in butter for 1 hour.

2. 2

   Add seasonings and stock, cook for another hour, then add milk.

3. 3

   In a tureen, place bread and cheese, mix eggs with a ladleful of soup, pour over bread, cover for five minutes, then add the rest of the soup and serve.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 7. The excerpt below is the record exactly as published.

ONJON SOUP (JOE TILDEN'S)— Mrs. W. F. C. Hasson. 4 large onions cut up, 6 ozs. butter, salt, cayenne, stock and milk, yolks of 4 eggs, % loaf of French bread cut in very thin slices and dried, and 2 tablespoons grated Parmesan cheese

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