Onion Soup

Ingredients

• 6 onions, thinly sliced
• 2 tablespoons bacon fat, butter, margarine, or olive oil
• 1 1/2 teaspoon Worchestershire sauce
• dash Tobasco sauce
• 1 1/2 teaspoon kitchen bouquet
• 3 tablespoons Parmesan cheese
• 7 cups water
• 10 beef bouillon cubes or 7 cups homemade beef stock
• salt and pepper

Method

1. 1

   Fry onions in fat until golden brown.

2. 2

   Add onions and sauces to bouillon or meat stock.

3. 3

   Simmer in covered pan for one hour.

4. 4

   To serve: Toast slices of French Bread, top each slice with Parmesan cheese and slip under the broiler.

5. 5

   Top each bowl of soup with a piece of toast, add more cheese if desired.

As published

This recipe was extracted from Waldensian cookery (1957), page 23. The excerpt below is the record exactly as published.

ONION SOUP 6 onions, thinly sliced 2 tablespoons bacon fat, butter, mar- garine, or olive oil 1% teapsoon Worchestershire sauce dash Tobasco sauce Y% teaspoon kitchen bouquet 3 tablespoons Parmesan cheese Fresh bread, toasted 7 cups water 10 beef bouillon cubes or 7 cups home- made beef stock salt and pepper

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