Onion Soup (Soupe à l'Oignon)

Ingredients

• two medium-sized onions
• 1 oz. of butter
• a tablespoonful of flour
• 2>^ quarts of water
• salt
• a pinch of pepper
• some slices of bread
• grated cheese

Method

1. 1

   Slice onions and cook in butter until colored.

2. 2

   Add flour to make a thickening.

3. 3

   Add water, salt, and pepper; boil for 5 minutes.

4. 4

   Layer bread and cheese in a tureen, pour soup over, and let soak.

As published

This recipe was extracted from Allied cookery (1916) by Harrison, Grace Clergue Mrs., page 6. The excerpt below is the record exactly as published.

ONION SOUP (Soupe k rOignon) Slice or chop two medium-sized onions; let them colour an instant in i oz. of butter; add a table- spoonful of fiotir; make a brown thickening. The onions must on no account be allowed to burn. Add 2>^ quarts of water, salt, and a pinch of pepper; stir on the fire until it boils; let it cook five minutes. Cut some slices of bread very fine (like a leaf) ; dry them in an open oven. Place in the tureen a layer of bread, a layer of grated cheese

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