Brown Onion Soup

The Experienced English Housekeeper · Elizabeth Raffald · 1784
Source
The Experienced English Housekeeper
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Soup Base
Thickener/Enricher
Instructions (12)
  1. Skin and cut six large Spanish onions round ways in slices.
  2. Fry the onions in butter until they are a nice brown and very tender.
  3. Take the fried onions out and lay them on a hair sieve to drain the butter.
  4. Put the drained onions in a pot with five quarts of boiling water.
  5. Boil the onions for one hour, stirring them often.
  6. Add pepper and salt to your taste.
  7. Rub the crumbs of a penny loaf through a cullendar and put them to the soup.
  8. Stir well to keep the soup from being in lumps.
  9. Boil the soup for two hours more.
  10. Ten minutes before serving, beat the yolks of two eggs with two spoonfuls of vinegar and a little of the soup.
  11. Pour the egg mixture into the soup by degrees, stirring all the time in one direction.
  12. Add a few cloves if desired.
Original Text
To make Brown Onion Soup. SKIN and cut round ways in slices six large Spanish onions, fry them in butter till they are a nice brown, and very tender, then take them out, and lay them on a hair sieve, to drain out the butter, when drained put them in a pot, with five quarts of boiling water, boil them one hour and stir them often, then add pepper and salt to your taste, rub the crumbs of a penny loaf through a cullendar, put it to the soup, stir it well, to keep it from being in lumps, and boil it two hours more; ten minutes before you send it up beat the yolks of two eggs, with two spoon- fuls of vinegar, and a little of the soup, pour it in by degrees, and keep stirring it all the time one way, in a few cloves if you choose it. — N. B. It is a fine soup, and will keep three or four days.
Notes
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