Spanish Onion Soup

Ingredients

• one ounce of butter
• one large Spanish onion (shredded)
• one and a half ounce of wheat flour
• four pints of boiling water
• a little salt
• a little pepper
• a milk or cream liaison
• some pieces of bread
• a few pieces of butter

Method

1. 1

   Melt butter in a stewpan, add shredded onion and flour, stir for ten minutes.

2. 2

   Add boiling water, salt, and pepper.

3. 3

   Skim and boil until onions are cooked.

4. 4

   Add milk or cream, place bread in tureen, pour soup over, and serve with butter.

Nutrition per serving

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 47. The excerpt below is the record exactly as published.

SPANISH ONION SOUP. TO MAKE TWO QUARTS. Ingredients. Spanish Onion. 1. Melt in a stewpan one ounce of butter or sweet dripping. 2. Add one large Spanish onion (shredded), and one and a half ounce of wheat flour or pea flour. 3. Stir for ten minutes. 4. Add four pints of boiling water, a little salt and pepper. 5. Skim, and boil till the onions are thoroughly cooked. 6. Add a milk or cream liaison. 7. Cut up some pieces of bread and put in the tureen. 8. Pour over the soup and serve. A few pieces of butter

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