Onion Soup, Brown

Ingredients

• about two dozen small onions
• two pints of clear brown gravy soup
• a tablespoonful of ground rice or flour

Method

1. 1

   Peel onions, sprinkle with sugar, and fry in hot butter until browned.

2. 2

   Pour in brown gravy soup, boil together, and serve hot.

3. 3

   Optionally thicken with ground rice or flour mixed with cold water.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 415. The excerpt below is the record exactly as published.

Onion Soup, Brown Mulligatawny with Veal. — Prepare on the previous day some good veal stock ; cut two common-sized onions into fine rings and fry them in 2 ozs. of good, fresh butter ; just as they are turning to a golden color, stir in three table -spoonfuls of the best mulliga- tawny paste you can procure. Bar- rie’s Madras mulligatawny paste is the best for this purpose. If, how- ever, you cannot get it, then take two heaped -up table -spoonfuls of good curry powder, and mix it to a paste very gradually with a little veal stock and a few drops of lemon- juice. If you do not wish the soup to be very highly seasoned, use less powder. When you have stirred the paste or powder, as the case may be, into the frying-pan with the onions, add gradually enough of the stock to make the mixture about the con- sistency of a mayonnaise sauce. If 37ou like your soup rather sweet, add some currant jelly, about a dessert- spoonful ; the same quantity of good chutney should also be added, and three pints of the veal stock. Let it all simmer together for twenty minutes. Pound during this time 4 ozs. of co- coa nut or 4 ozs. of sweet almonds in a mortar, moistening with milk ; strain the mixture into the soup, and then take it off the fire ; pass it through a tin strainer into a clean bowl ; skim carefully, and when heating for use thicken with butter and flour. Al- low to reach boiling-point, then take off the fire, and having put a small cupful of fresh cream into the soup- tureen, pour the soup on to it. Well- boiled rice is generally sent to table with this mulligatawny. Mutton Broth. — Lean meat is best for broth ; from 2 to 3 lbs. of the scrag end of the neck is suited to the pur- pose, and if for a plain broth, not requiring much strength, allow a quart of water to each pound of meat. Put quite cold water on the meat, and set it over a slow fire to heat grad- ually. Simmer gently, and remove the scum. When no more scum is to be seen, and the meat is sufficiently done to be eaten, it may be removed for the family dinner, and any ad- dition to the broth made. Pearl barley, rice, or oatmeal, with a carrot, a turnip, an onion or leek, may be added, the vegetables being cut neat- ly. Season to taste. Warm up the meat, and serve in a separate dish, or with the broth. Pearl barley should be boiled separately for a few minutes, and then strained, and boil- ed with the broth. Time to simmer meat, an hour and a half. Nouilles (Noodles), Soup of. — Take three pints of any nicely sea- soned soup ; put it on the fire, and when it is boiling drop the nouilles gradually in with one hand, and with the other stir them gently with a wooden spoon, to keep them from get- ting into lumps. They will swell con- siderably in the liquid. Serve as hot as possible. Time to boil the nouilles, ten minutes. Macaroni, spaghetti, or vermicelli may be substituted for the noodles. Okra Soup. — To one gallon of water cut up two double handfuls of okra ; half an hour afterwards add one handful of lima beans, pieces of small, tender squashes, some fresh meat, or a fowl, boiled till well done. One hour before you take it up put in five large tomatoes, or a pint of small ones, peeled and sliced, and when almost done put in a lump of butter rolled in flour. Season with salt and pepper. Do not let it be too thick. Put it on early, and only let it sim- mer. Onion Soup, Brown. — Take about two dozen small onions — such as would be used for pickling — peel them carefully, sprinkle a little sugar on them, and fry them till nicely browned in a little hot butter. Pour over them two pints of clear brown gravy soup

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