Onion Soup

Ingredients

• three tablespoonfuls of butter
• six large onions
• a quart of milk
• a tablespoonful of flour
• the well-beaten yolks of four eggs

Method

1. 1

   Melt butter in a frying pan, add sliced onions, and cook until they begin to cook.

2. 2

   Cover and simmer for half an hour.

3. 3

   Boil milk with a tablespoon of butter, stir flour into onions, combine with milk, and cook for 15 minutes.

4. 4

   Strain if desired, add egg yolks, and cook for 3 more minutes.

As published

This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 6. The excerpt below is the record exactly as published.

Onion Soup. Put three tablespoonfuls of butter in a frying pan, cut six large onions in slices, and stir them into the butter over the fire till they begin to cook. Then cover tight and set them where they will simmer slowly for half an hour. Put a quart of milk with a tablespoonful of butter on to boil, and while this is doing stir into the onions a tablespoonful of flour while they are simmering. Turn the mixture into the boil- ing milk and cook quarter of an hour, seasoning with salt and pepper. If an old tin pan is handy that you can use for the purpose, the soup will be improved by Soups, 19 knocking small holes in the bottom of the pan, ttius making a colander, and straining the soup through it, afterwards adding the well-beaten yolks of four eggs

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