Onion Soup au Gratin

Ingredients

• three very finely sliced onions
• one cup of bouillon or consomme
• one-half cup of grated Parmesan cheese
• butter
• slices of toasted French bread

Method

1. 1

   Simmer onions in butter until brown.

2. 2

   Add bouillon and boil briefly.

3. 3

   Place in an earthen pot, top with toasted bread and cheese, and bake in a hot oven until cheese is browned.

4. 4

   Season to taste.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 255. The excerpt below is the record exactly as published.

Onion soup au gratin Salted pistachio nuts Whitefish, maitre d'hotel Sweetbreads braise, au jus Puree St. Germain Olivette potatoes Roast leg of lamb, mint sauce Romaine salad Pineapple punch Lady fingers Coffee Stewed rhubarb. Peel one pound of rhubarb, cut in two inch pieces, and place in shallow pan. Put on top one-quarter pound of sugar, a small piece of cinnamon, and one-half pint of water. Cover and put in oven for about twenty minutes. Remove, take out the cinnamon, and serve cold in its own juice. Cream and powdered sugar separate. Grape-nuts with cream. Serve as prepared in package. Cream and pow- dered sugar separate. Yarmouth bloater. Imported in cans. Put on broiler and heat through. Serve with maitre d'hotel sauce, quartered lemons and parsley. Shrimp salad. Season fresh-boiled shrimps with salt, pepper and a little vinegar. Put some sliced lettuce in the bottom of a salad bowl, lay the shrimps on top, and cover with mayonnaise sauce. Garnish with quartered hard boiled eggs, fancy-cut beets, capers and queen olives. v Serve very cold. Julienne potatoes. Cut raw potatoes in thin strips like matches, and full length of potatoes. Fry in swimming fat, lard preferred, until crisp. Re- move from fat, salt, and serve on napkin. Do not cover. Onion soup, au gratin. Simmer three very finely sliced onions in butter until brown. Add one cup of bouillon or consomme, and boil for a few minutes. Put in earthern pot, or petite marmite, and place some slices of toasted French bread, previously prepared, on top. Put one-half cup of grated Parmesan cheese

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