White Onion Soup au Gras
From The spirit of cookery, 1895
Cheese imparts a savour when broth is absent.
Presented as published in 1895. 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
As published
This recipe was extracted from The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 108. The excerpt below is the record exactly as published.
hite Onion Soicp au Gras. — This soup is made with 'Spanish onions gently fried in butter, first by themselves, then with flour, so as to form a roux, or thickening material ; the body of the liquid should be standard broth. Bread in any of the various forms above described may be added to it in the tureen ; some grated cheese, Gruyere or Parmesan
Cook this with the app: pantry check, scaling, and the assistant.