Frenchdinner

Onion Soup

Name: Onion Soup
Cuisine: French
Ingredients: Slice some onions; a little butter; a couple of tablespoonfuls of flour; the required quantity of stock; fried bread cut into dice

From Cookery, 1897

Can also be made with water and served with parmesan cheese.

Presented as published in 1897. 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

Nutrition per serving

57Calories

2 gProtein

12 gCarbs

0 gFat

Full nutrition (19 nutrients)

Calories57 kcal

Protein1.7 g

Carbohydrates12 g

Total Fat0.2 g

Sodium0.3 mg

Potassium21 mg

Calcium3 mg

Iron0.9 mg

Magnesium4.2 mg

Phosphorus17 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin B60 mg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.1 mg

Folate25 mcg

Water1.5 g

As published

This recipe was extracted from Cookery (1897) by Marguerite Ninet, page 16. The excerpt below is the record exactly as published.

Onion Soup. — Slice some onions, and put them into a saucepan with a little butter. Stand them over a moderate lire, and let them brown slowly, stirring them with a wooden ladle. When they are of a good colour sprinkle over them a couple of tablespoonfuls of dour, or pea-dour as desired, davour to taste, and dually add the required quantity of stock. Strain and serve with fried bread cut into dice

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