Spanish Onion Soup

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (14)
Soup Base
Toppings
Variations
Instructions (11)
  1. Peel and slice two large Spanish onions.
  2. Let them boil very softly in half a pint of sweet oil till the onions are very soft.
  3. Pour on them three pints of boiling water.
  4. Season with beaten pepper, salt, a little beaten clove and mace, two spoonsfuls of vinegar, and a handful of parsley washed clean and chopped fine.
  5. Let it boil half a quarter of an hour.
  6. In the mean time, get some sippets to cover the bottom of the dish, fried quick and hard.
  7. Lay the sippets in a dish, and cover each sippet with a poached egg.
  8. Beat up the yolks of two eggs and throw over the poached eggs.
  9. Pour in your soup.
  10. Send it to table.
  11. Garlick and sorrel done the same way, eats very well.
Original Text
Peel and slice two large Spanish onions, let them boil very softly in half a pint of sweet oil till the onions are very soft; then pour on them three pints of boiling water; season with beaten pepper, salt, a little beaten clove and mace, two spoonsfuls of vinegar, a handful of parsley washed clean, and chopped fine: let it boil half a quarter of an hour; in the mean time, get some sippets to cover the bottom of the dish, fried quick and hard; lay them in a dish, and cover each sippet with a poached egg; beat up the yolks of two eggs, and throw over them; pour in your soup, and send it to table. Garlick and sorrel done the same way, eats very well.
Notes
—