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 (8)
Soup Base
Enrichment
Instructions (15)
  1. Melt half a pound of butter in a stew-pan on the fire.
  2. Let it boil until it has done making any noise.
  3. Add ten or a dozen peeled and small-cut middling onions to the pan.
  4. Fry the onions for a quarter of an hour.
  5. Shake in a little flour and stir them around.
  6. Shake the pan and let them cook for a few minutes longer.
  7. Pour in a quart or three pints of boiling water and stir.
  8. Add a piece of stale upper-crust bread, about as big as the top of a penny-loaf, cut small.
  9. Season with salt to your palate.
  10. Let the soup boil for ten minutes, stirring often.
  11. Remove the soup from the fire.
  12. In a separate bowl, beat the yolks of two eggs fine with half a spoonful of vinegar.
  13. Mix some of the hot soup with the egg yolk mixture.
  14. Stir the tempered egg mixture back into the soup and mix well.
  15. Pour the soup into a serving dish.
Original Text
TAKE half a pound of butter, put it into a stew-pan on the fire, let it all melt, and boil till it has done making any noise; then have ready ten or a dozen middling onions peeled and cut small, throw them into the art, and let them fry a quarter of an hour; then shake in a little flour, and stir them round; shake your pan, and let them do a few minutes longer, then pour in a quart or three pints of boiling water, stir them round; take a piece of upper-crust, the stalest bread you have, about as big as the top of a penny-loaf cut small, and throw it in. Season with salt to your palate. Let it boil ten minutes, stirring it often; then take it off the fire, and have ready the yolks of two eggs beat fine with half a spoonful of vinegar; mix some soup with them, then stir it into your soup and mix it well, and pour it into your dish. This is a delicious dish.
Notes
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