(A very simple soup quickly made)
Slice the onions; fry them in the butter or drippings until they are soft and red, then add the flour, and stir until it is a little cooked. To this add slowly the boiling water, stirring all the time, so it will be smooth.
Boil and mash the potatoes. Add to them slowly the scalded milk, stirring well so it will be smooth. Add the potato and milk mixture to the onion mixture. Season with salt and pepper. Let it get very hot, and pass it through a strainer into the tureen. Sprinkle over the top a little parsley chopped very fine, and a few croutons. The soup will be better if stock is used instead of water to dilute the onion mixture.