Onion Soup

Ingredients

• butter size of egg
• two or three large onions
• a pint of boiling water
• 1 1/2 pints or 1 quart boiling milk
• 3 well mashed potatoes
• pepper and salt

Method

1. 1

   Put butter in saucepan.

2. 2

   When hot, add sliced onions, stir, and cook until red.

3. 3

   Stir in flour, watching it constantly.

4. 4

   Pour in boiling water, add pepper and salt.

5. 5

   Mix well and let boil for a minute, then pour into soup kettle.

6. 6

   Add boiling milk and mashed potatoes; let simmer a few minutes and serve with toast squares.

As published

This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 2. The excerpt below is the record exactly as published.

ONION SOUP Put into saucepan butter size of egg. When hot add two or three large onions sliced thin, stir, and cook well, until they are red; then stir a full half teaspoon of flour into this, watching it constantly so that it does not burn. Pour in a pint of boiling water, add pepper and salt. Mix well and let it boil a minute, then pour into soup kettle and place at back of stove until ready to serve. Add IV2 pints or 1 quart boiling milk, 3 well mashed potatoes

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