Onion Soup

Ingredients

• 6 Spanish onions
• a little fresh butter
• 3 pints of seasoned stock
• a little cayenne
• a little salt
• a little pepper
• J pint of boiling milk
• the crumb of a stale loaf

Method

1. 1

   Peel and mince finely the onions.

2. 2

   Fry them in butter till tender, without browning.

3. 3

   Pour over them seasoned stock, add cayenne, salt, and pepper, and simmer for 20 minutes.

4. 4

   Press through a hair-sieve, return to saucepan, stir in the crumb of stale loaf mixed with boiling milk, and serve hot.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 27. The excerpt below is the record exactly as published.

Onion Soup. — Peel and mince finely 6 Spanish onions. Fry them in a little fresh butter till tender, without being browned. Pour over them 3 pints of seasoned stock, add a little cayenne, salt, and pepper, and simmer gently for 20 minutes ; then press through a hair-sieve, and return to the saucepan. Grate the crumb of a stale loaf into J pint of boiling milk

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