Onion Soup

Ingredients

• one-half pound of fresh butter
• twelve onions cut up into thin slices
• one quart of boiling water
• the yolks of two eggs
• a little salt
• dredge with a little flour

Method

1. 1

   Put into a pan one-half pound of fresh butter, let it just boil, then add twelve onions cut up into thin slices and a little salt, stew them very gently for half an hour, dredge with a little flour, and stir the whole very quickly; then pour on these one quart of boiling water, add some small pieces of toasted bread, boil for ten minutes longer, stirring very quickly; after having removed it from the fire stir in the yolks of two eggs well beaten.

2. 2

   Serve directly.

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 11. The excerpt below is the record exactly as published.

NION (SOUP: Put into a pan one-half pound of fresh butter, let it just boil, then add twelve onions cut up into thin slices and a little salt, stew them very gently for half an hour, dredge with a little flour, and stir the whole very quickly; then pour on these one quart of boiling water, add some small pieces of toasted bread, boil for ten minutes longer, stirring very quickly; after having re- moved it from the fire stir in the yolks of two eggs

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