Onion Soup

Ingredients

• one medium-sized onion
• one and one-half tablespoonfuls of butter
• one heaping teaspoonful of flour
• one pint of cold water

Method

1. 1

   Chop onion finely, heat butter in a spider, add onions and stir until brown.

2. 2

   Add flour with salt and pepper, then pour in cold water and stir until it boils for four minutes.

3. 3

   Serve immediately.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 27. The excerpt below is the record exactly as published.

ONION SOUP. Mrs. M. E. Kloeck- ner, No. 709 Locust street, Pasadena— This recipe came to me through a French woman. A soup without meat, and delicious. Put into a saucepan butter size of a pigeon's egg (clarified grease or fat off of soup answers 18 COOKING AND OTHER RECIPES. about as well;) when very hot add two or three large onions, sliced thin; stir, and cook well until they are red; then add half teacup of flour, stir this also until it is red, watch- ing it constantly, that it does not burn. Now pour in a pint of boiling water (stock or broth is better) and add salt and pepper. Mix it well, and boil a minute; then pour in the soup kettle and set on the back of the range until almost ready to serve. Add one and a half pints or a quart of boiling milk and two or three well-mashed boiled po- tatoes. Add a little soup to the potatoes first, then add more until it is smooth and thin enough to pour into the soup. Stir well and smoothly together; taste to see if it is properly seasoned with pepper and salt, as it requires plenty, especially of the latter. Let it simmer a few minutes. Put pieces of toasted bread (a good way of using dry bread) in diamond or cube shape, in the bottom of the turneen. Pour over the soup, and serve very hot. This soup may be made without potatoes, if more convenient, using more flour. However, it is better with potatoes. NO. 48. ONION SOUP. Mrs. I. Chadd, Fallbrook, Cal.— Take one medium-sized onion, chop it very fine; place the spider over a good fire; when hot, put in one and one-half tablespoonfuls of butter and add onions, stirring briskly all the while with a fork. When nice and brown, add one heaping tea- spoonful of flour, with salt and pepper to taste. "When flour is nicely browned, add one pint of cold water

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