Onion Soup

Ingredients

• four large onions
• one-half cup butter
• a quart of beef stock
• one-half cup grated cheese
• cubes of toasted bread

Method

1. 1

   Slice the onions and fry them in butter until transparent, then let them simmer for nearly an hour.

2. 2

   Pour over beef stock or milk and bring to a boil.

3. 3

   In the tureen, have toasted bread cubes and pour the hot soup over, adding grated cheese.

As published

This recipe was extracted from Council cook book (1908), page 5. The excerpt below is the record exactly as published.

Onion Soup. Slice four large onions and fry until transparent in one-half - cup butter and then let them simmer for nearly an hoyr. Pour over a quart of beef stock or milk and bring to a boil. In the tureen have cubes of toasted bread and pour hot soup over; add one-half cup grated cheese

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