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Onion Soup


  • 1 quart of milk
  • 6 large onions
  • yolks of 4 eggs
  • 3 tablespoonfuls of butter
  • 1 large tablespoonful of flour
  • 1 cup full of cream
  • salt
  • pepper


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 yolks 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. Pour over fried croutons in a soup tureen.

This is a refreshing dish when one is fatigued.


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The White House Cookbook (1887).

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