Onion Soup

Ingredients

• five or six medium-sized onions
• tablespoon butter
• two or three tablespoons flour
• pint and a half boiling water
• three pints boiling milk
• four tablespoons mashed potato
• teaspoon sugar
• half pint of Croutons

Method

1. 1

   Slice onions and fry in butter until brown.

2. 2

   Add flour and slowly add boiling water.

3. 3

   Simmer for an hour and a half.

4. 4

   Add boiling milk and mashed potato, season with sugar and croutons, and serve hot.

As published

This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 519. The excerpt below is the record exactly as published.

Onion Soup. — Slice thin five or six medium-sized onions and fry brown in tablespoon butter, add two or three tablespoons flour, or rice flour makes it more delicate, and when latter is browned add slowly pint and a half boiling water, and a bunch of sweet herbs as given in Bouillon ; let boil up and then place on back of stove and simmer slowly an hour and a half. Then add three pints boiling milk or part cream, and four tablespoons mashed potato, mixed with a little milk or cream till smooth and rather thin. Let boil few minutes. Season to taste, adding teaspoon sugar and half pint of Croutons

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