Onion Soup au Gratin

Ingredients

• Cut into small 1/2 inch squares two medium onions.
• add two dessert spoons flour.
• moisten with two quarts of broth.
• adding bunch of parsley.
• bay leaf.
• and clove and garlic.
• thicken with raw yolks of two eggs.
• diluted in cream.

Method

1. 1

   Fry onions in butter, add flour, and moisten with broth.

2. 2

   Season and boil for 20 minutes.

3. 3

   Pour over layers of bread and cheese in a tureen, bake until bubbly, and thicken with egg yolks diluted in cream.

Nutrition per serving

As published

This recipe was extracted from The Stag Cook Book: Written for Men by Men (1922) by Carroll Mac Sheridan, page 28. The excerpt below is the record exactly as published.

ONION SOUP AU GRATIN Cut into small }i inch squares two medium onions, fry them in butter and add two dessert spoons flour and [126] WRITTEN FOR MEN BY MEN ■■■■■■■■■■■■■■■■■I^HBHHHHHHaHHHHHBBaaHii^^a^HHaHHM^HHiHHMMlH moisten with two quarts of broth, adding bunch of parsley garnished with chervil, bay leaf and clove and garlic. Season with a little salt, pepper and some meat extract, boil for 20 minutes — then remove the bouquet — ^pour the soup over very thin slices of bread placed in a metal soup tureen in intervening layers of bread and cheese — Parmesan — ^finishing with the Parmesan and sprinkle a little over the top of the soup. Bake in hot oven or boil ten minutes and thicken with raw yolks of two eggs diluted in cream.

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