Onion Soup

Ingredients

• 4 large onions
• six ounces of butter
• a little beef stock
• a little milk
• two tablespoonfuls of Parmesan cheese
• four eggs

Method

1. 1

   Chop onions and sauté them in butter with pepper and salt.

2. 2

   Stew in beef stock and milk for one hour, stirring constantly.

3. 3

   Add more stock and milk, cooking for another hour.

4. 4

   In a tureen, place slices of bread with Parmesan cheese.

5. 5

   Beat egg yolks with a tablespoon of soup and pour over bread and cheese.

6. 6

   Cover for five minutes, then pour the rest of the soup over it.

As published

This recipe was extracted from Bohemian San Francisco (1914) by Clarence E. Edwords, page 66. The excerpt below is the record exactly as published.

^ large onions in large pieces and SOUP P^* them in six ounces of butter with pep- per and salt. Slowly stew this in a little beef stock and a little milk, stirring constantly, for one hour. Add more stock and milk and let cook slowly for another hour. In a tureen place slices of bread sprinkled with two tablespoon- fuls of Parmesan cheese. Beat the yolks of four eggs

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