Onion Soup
From Mrs. Roundell's Practical cookery book, 1898
Serves 6
Serve with crisped bread.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 29. The excerpt below is the record exactly as published.
Onion Soup. — Onion Soup is considered to be most whole- some, and is often liked in winter. Foreigners think most highly of Onion Soup. Rossini, the musician, said that the man who did not like it when served with grated cheese was a phenomenon as yet unknown ; and in France it is called Soupe a VIvrogne , or the Drunkard’s Soup, because it is as stimu- lating as wine or spirits. To make Onion Soup, take six mild Spanish or Portugal Onions, blanch them in boiling water, peel off three or four coats, and slice them from top to bottom. Fry them in two ounces of butter (three ounces may be needed) , but do not let them brown. Simmer the Onions in a quart of broth 54 SOUPS or second stock. When they are soft add a little pepper and salt, rub then through a hair sieve, put the Puree of Onion back into the broth, let it boil up and add by degrees a quarter of a pint of boiling milk
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