Onion Soup. No. 1.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

twelve large Spanish onions ↝ Onions, raw [Vegetables and Vegetable Products]
good butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
two quarts of boiling water, or weak veal broth ↝ Water, tap [Tap water]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
crumbs of bread made crisp ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]

Instructions (6)

Slice the onions and fry them in good butter until very brown, but not burnt.
Add two quarts of boiling water or weak veal broth.
Season with pepper and salt to taste.
Stew until the onions are quite tender and almost dissolved.
Add crisp bread crumbs to achieve the desired thickness.
Serve hot.

Original Text

Onion Soup. No. 1.

Take twelve large Spanish onions, slice and fry them in good butter. Let them be done very brown, but not to burn, which they are apt to do when they are fried. Put to them two quarts of boiling water, or weak veal broth; pepper and salt to your taste. Let them stew till they are quite tender and almost dissolved; then add crumbs of bread made crisp, sufficient to make it of a proper thickness. Serve hot.

Notes

—