Onion Soup of Northern Italy

Ingredients

• three or four large onions
• one-half cupful of butter
• a quart of rich, clear stock or milk
• two or three slices of bread
• half a cupful of grated Parmesan or Gruyere cheese

Method

1. 1

   Cut three or four large onions in thin slices and fry until transparent in one-half cupful of butter; simmer gently for nearly an hour.

2. 2

   Pour over a quart of rich, clear stock or milk, and bring to a boil.

3. 3

   Have ready a hot tureen with two or three slices of toasted bread.

4. 4

   Pour the soup over the bread, add half a cupful of grated cheese, and serve.

As published

This recipe was extracted from High living (1904) by Linie Loyall McLaren,, page 4. The excerpt below is the record exactly as published.

ONION SOUP OF NORTHERN ITALY— Cut three or four large onions in thin slices and fry until transparent, in one-half cupful of butter ; simmer gently for nearly an hour. Pour over a quart of rich, clear stock or milk, and bring to a boil. Have ready a hot tureen in which have been placed two or three slices of bread toasted a golden brown. On this pour the soup; add half a cupful of grated Parmesan or Gruyere cheese

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