Onion Soup (Soupe à l'Oignon)

Ingredients

• 1/4 cup butter
• 4 onions, sliced thin
• 1 quart meat broth or stock
• 1 cup grated Parmesan cheese
• Salt and pepper
• French bread

Method

1. 1

   Melt butter in pan and add onions; simmer slowly until golden.

2. 2

   Add broth, season and simmer.

3. 3

   Slice the small end of a French loaf very thin; dry slices crisp in the oven.

4. 4

   Pour soup into a casserole, float bread on top so as to nearly cover.

5. 5

   Sprinkle cheese over bread; set in oven and brown.

6. 6

   Bring casserole at once to the table, and serve in hot soup plates.

As published

This recipe was extracted from The European cookbook for American homes (from Italy, Spain, Portugal and France) (1936) by Brown, Cora Lovisa Brackett Mrs., page 120. The excerpt below is the record exactly as published.

QNION soup (Soupe a I'Oignon) *4 cup butter Salt and pepper 4 onions, sliced thin French bread 1 quart meat broth or stock 1 cup grated Parmesan cheese

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