Onion Soup— French Peasant

Ingredients

• four large onions
• half a cup of chicken fat, or butter
• a kitchen spoon of flour
• three cups of hot water
• three cups of milk
• half a cup of grated Parmesan
• the beaten yolks of two eggs
• several slices of toasted French bread

Method

1. 1

   Chop onions and simmer in fat for 30 minutes.

2. 2

   Stir in flour, then add water and milk.

3. 3

   Simmer for 20 minutes, season, and add egg mixture to bread in a tureen.

4. 4

   Pour in soup and let stand before serving.

As published

This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 11. The excerpt below is the record exactly as published.

ONION SOUP— FRENCH PEASANT Chop four large onions and simmer for half an hour in a covered kettle in half a cup of chicken fat, or butter, shaking occasionally to keep from browning ; stir in a kitchen spoon of flour and, when well mixed, three cups of hot water and three cups of milk; simmer for twenty minutes and add salt and pepper; add half a cup of grated Parmesan to the beaten yolks of two eggs. Have several slices of toasted French bread

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