Onion Soup

Ingredients

• three large onions
• a large spoonful of either butter or stock-fat
• half a teacupful of flour
• one quart of boiling milk
• four large potatoes
• one teaspoonful of salt
• half a teaspoonful of white pepper

Method

1. 1

   Slice onions and fry until brown.

2. 2

   Add flour and stir until red.

3. 3

   Slowly pour in boiling water.

4. 4

   Mash potatoes and stir into boiling milk, then add to onions with salt and pepper.

5. 5

   Boil for five minutes and serve.

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 65. The excerpt below is the record exactly as published.

Onion Soup. Take three large onions, slice them very thin, and then fry to a bright brown in a large spoonful of either butter or stock-fat, the latter answering equally well. When brown, add half a teacupful of flour, and stir constantly until red. Then pour in slowly one pint of boiling water, stirring steadily till it is all in. Boil and mash fine four large potatoes, and stir into one quart of boiling milk, taking care that there are no lumps. Add this to the fried onions, with one teaspoonful of salt and half a teaspoonful of white pepper

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