Recipes > Soup > Onion Soup > Onion Soup

Onion Soup


  • 4 large onions, cut up (not sliced)
  • 6 ounces of butter
  • salt
  • pepper
  • cayenne
  • soup stock
  • yolks of 4 eggs
  • 1/4 loaf of bread cut in very thin slices and dried
  • 2 tablespoons of grated cheese


Slowly stir the onions in the butter one hour, stirring frequently, being very careful not to brown; add salt, pepper, cayenne and stock, and cook one hour longer. Add one-third as much stock. Have in the tureen the bread and cheese. Beat up the eggs with a ladle full of soup; pour this on the bread, cover close, and stand five minutes. Add the rest of the soup and serve at once.


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Attributed to Mrs. Werner.


Cloud City Cook-Book (1889).

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