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Sopa de Cebollas (Onion Soup)

From Banquets of the nations, 1911

Serves 6

Presented as published in 1911. 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

Nutrition per serving

115Calories
5 gProtein
15 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories115 kcal
Protein5 g
Carbohydrates15 g
Fiber2.6 g
Sugars6.5 g
Total Fat4 g
Saturated Fat1.7 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol97 mg
Sodium1214 mg
Potassium261 mg
Calcium57 mg
Iron0.8 mg
Magnesium20 mg
Phosphorus97 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C11 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.8 mcg
Vitamin B60.2 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate42 mcg
Choline83 mg
Caffeine0 mg
Water313 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 238. The excerpt below is the record exactly as published.

Sopa de Cebollas (Onion Soup) Salmonete (Red Mullets) Tortillas con Papas (Potato Omelet) Paella Conijo Estofado (Stewed and Baked Meats) (Rabbit Stew) Alondras Cocidas en Marmita (Braised Larks) Gazpacho (Bread Salad) Cabellos de Angel Tartinas (Angel's Hair) (Tartlets) Fruta (Fruit) 598 SPAIN (South) Oliva y Queso. (Olives and Cheese.) Stone carefully twelve green olives. Place in a bowl half an ounce each of cream and grated cheese, two salt- spoonfuls of salt, one saltspoonful paprica, half a tea- spoonful chopped parsley, the same of chervil, and one teaspoonful anchovy essence. Mix until a smooth paste, and fill the olives with it. Sopa de Cebollas. (Onion Soup.) Peel and cut in small dice six large onions, put them in a pan with four ounces of oil, and fry a light brown ; then add a tablespoonful of flour, and rather more than less of a quart of water ; boil until the onions are quite soft, pass the whole through a sieve, season with a spoonful of salt, a pinch of pepper and sugar. Before serving add the yolks of three eggs whipped up in a tumblerful of cream (or two tumblerfuls of milk reduced to half the quantity), and stir well over a gentle heat, being careful that it does not boil. Cut the crust of a French roll
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