Onion Soup

Ingredients

• six large onions
• a quarter of a pound of butter
• a tablespoonful of flour
• rather more than a quart of water
• a spoonful of salt
• a little sugar
• the yolks of two eggs
• a gill of milk or cream

Method

1. 1

   Fry the onions cut into slices with the butter till they are of a bright brown.

2. 2

   Then mix in a tablespoonful of flour and pour on them rather more than a quart of water.

3. 3

   Stew gently until the onions are quite tender, season with salt and a little sugar; stir in quickly a liaison made with the yolks of two eggs mixed with a gill of milk or cream (do not let it boil afterwards).

4. 4

   Put some toast in a tureen and serve very hot.

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 56. The excerpt below is the record exactly as published.

six large onions cut into slices with a quarter of a pound of butter till they are of a bright brown, then well mix in a tablespoonful of flour, and pour on them rather more than a quart of water. Stew gently until the onions are quite tender, season with a spoonful of salt and a little sugar ; stir in quickly a liaison made with the yolks of two eggs mixed with a gill of milk or cream (do not let it boil afterwards), put some toast in a tureen, and serve very hot. Pea Soup.— Steep some yellow split peas all night, next morning set them on to boil with two quarts of water to a pint of peas ; in the water put a tiny bit of soda. In an- other pot put a large carrot, a turnip, an onion, and a large head of celery, all cut small and covered with water. When both peas and vegetables are tender, put them together, season with salt, pepper, and a little sugar, and let them gently stew till thick enough ; then strain through a colander, rubbing the vegetables well, and return to the pot while you fry some sippets of bread a crisp brown ; then stir into the soup two ounces of but- ter in which you have rolled a little flour. This soup is simply delicious, and the fact of it being maigre will not be remembered. Potato Soup is another of this good kind, for meat is scarcely required, so good is it without. Boil some potatoes, then rub them through a colandar into two quarts of hot milk (skimmed does quite well); have some fine-chopped parsley and onion, add both with salt and pepper, stew three quarters of an hour ; then stir in a large piece of butter, and beat two eggs with a little cold milk, stir in quickly, and serve with fried bread. There should be potatoes enough to make the soup as thick as cream. I04 Culture and Cooking. Do not be prejudiced against a dish because there is no meat in it, and you think it cannot be nourishing. This chapter is not written for those with whom meat, or money, is plentiful ; and if it be true that man is nourished " not by what he eats, but by what he assim- ilates," and, according to an American medical author- ity, ^^what is eaten with distaste is not assimilated" (Dr. Hall), it follows that an enjoyable dinner, even without meat, will be more nourishing than one forced down because it lacks savor ; that potato soup will be more nourishing than potatoes and butter, with a cup of milk to drink, because more enjoyable. Yet it costs no more, for the soup can be made without the eggs if they are scarce. Or say bread and butter and onions. They will not be very appetizing, especially if they had to be a fre- quent meal, yet onion soup

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