Orsaic of Onion Soup

Ingredients

• sufficient white onions to measure one cupful and a half
• two tablespoonfuls of butter
• one quart of hot milk

Method

1. 1

   Heat two tablespoonfuls of butter in a large pan, add the onions and cook slowly, shaking now and then, until the onions are very tender but hardly beginning to color.

2. 2

   Sprinkle over them two tablespoonfuls of flour and stir until absorbed.

3. 3

   Add gradually one quart of hot milk, stirring that it may thicken evenly.

4. 4

   When at the boiling point draw to one side, season and simmer for ten minutes, then rub through a sieve pressing as much pulp through as possible.

5. 5

   Return to the fire until piping hot and serve at once.

As published

This recipe was extracted from Kirmess cook book (1907), page 20. The excerpt below is the record exactly as published.

ORSAIC OF ONION BOUP. Miss Bedford, New York. Cream of onion soup is highly esteemed, especially in France, as a nerve tonic and restorative. To make it to perfection slice sufficient white onions to measure one cupful and a half. Heat two tablespoonfuls of butter in a large pan, add the onions and cook slowly, shaking now and then, until the onions are very ten- der but hardly beginning to color. Sprinkle over them two table&poonfuls of flour and stir xmtil ab- sorbed. Add gradually one quart of hot milk

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