Onion Soup Recipes

Onion Soup Recipe #1

One quart of milk,
six large onions,
yolks of four eggs,
three tablespoonfuls of butter,
a large one of flour,
one cupful of cream,
salt and pepper as necessary.

Put the butter in a frying-pan.
Cut the onions into thin slices and drop in the butter.
Stir until they begin to cook; then cover tight and set back where they will simmer, but not burn, for half an hour.
Now put the milk on to boil, and then add the dry flour to the onions, and stir constantly for three minutes over the fire.
Then turn the mixture into the milk and cook fifteen minutes.
Rub the soup through a strainer, return to the fire, season with salt and pepper.
Beat the yokes of the eggs well; add the cream to them and stir into the soup.
Cook three minutes, stirring constantly.
If you have no cream, use milk, in which case add a tablespoonful of butter at the same time.


Onion Soup Recipe #2

Take 4 Onions,
1 oz. Butter,
1 1/2 oz. Flour,
1 gill of Milk,
2 quarts of Stock,
Salt and Pepper as necessary.

Peel and slice up the onions and fry them in the butter till they are a good brown color.
Sprinkle over the flour and brown that too.
Pour on the boiling stock and boil steadily till the onions are very soft, then rub through a sieve.
If there is any fat on it remove it carefully, pour back into the saucepan, add the milk, pepper, and salt, and boil up.
Just before serving put in a few drops of lemon juice.
Send fried bread to table with it.



Onion Soup Recipe #3

1 small Spanish onion,
1 medium-sized potato,
1/4 oz. of butter,
pepper and salt and a pinch of mixed herbs,
a little milk.

Cut up the vegetables and cook them in 1/2 pint of water, adding a little herbs.
When tender, rub the vegetables through a sieve, return the soup to the saucepan, add the butter and seasoning, and serve.