Oxion Soup

Ingredients

• butter size of an egg
• two or three large onions
• one-half teacup ful of flour
• about one pint of boiling water
• one and a half pints of boiling milk
• two or three well mashed boiled potatoes
• pepper
• salt

Method

1. 1

   In a saucepan, heat butter until hot, add sliced onions and cook until red.

2. 2

   Add flour and stir until red, then pour in boiling water, season with pepper and salt, and let boil for a minute.

3. 3

   Pour into the soup-kettle, add boiling milk and mashed potatoes, stir well, and let simmer.

4. 4

   Serve over toasted bread.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 8. The excerpt below is the record exactly as published.

OXION SOUP. Put into a sauce-pan butter size of an egg. Clarifyed grease, or the cakes of fat saved from the top of stock, or soup. When very hot, add two or three large onions, sliced thin; stir, and cook them well until they are red; then add a full one-half teacup ful of flour. Stir this also until it is red, watching it constantly that it does not burn. Pour in about one pint of boiling water; add pepper and salt. Mix it well and let it boil a minute; then pour it into the soup-kettle, and place it at the back of the range until almost ready to serve. Add then one and a half pints of boiling milk, and two or three well mashed boiled potatoes

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