Onion Soup (Potage a la Clermont)
From The thorough good cook, 1895
Serves 6
Best served warm.
Presented as published in 1895. 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
As published
This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 61. The excerpt below is the record exactly as published.
Onion Soup (Potage a la Clermont). Brown a dozen small onions (cut in rings) to a nice golden tinge, and drain them ;• cook them lightly in broth, and stew them for twenty minutes in clear broth coloured with veal jelly-gravy, Avhich is the best material knowm for colouring soups or sauces. Serve with toasted sippets
Cook this with the app: pantry check, scaling, and the assistant.