Onion Soup. No. 3.

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 13 days ago
Not a recipe
No
Ingredients (9)
Instructions (10)
  1. Soak the onions in water for an hour after cutting them into quarters.
  2. Brown four ounces of butter.
  3. Add the onions to the browned butter with pepper and salt.
  4. Cover and stew the onions until tender.
  5. Cut a French loaf into slices or sippets and fry them in fresh butter.
  6. Place the fried sippets into a dish.
  7. Boil the onions and butter in the soup.
  8. When the soup is done, squeeze in the juice of a lemon.
  9. Pour the soup into the dish with the fried sippets.
  10. Add poached eggs if desired.
Original Text
Onion Soup. No. 3. Take two quarts of strong broth made of beef; twelve onions; cut these in four quarters, lay them in water an hour to soak. Brown four ounces of butter, put the onions into it, with some pepper and salt, cover them close, and let them stew till tender: cut a French loaf into slices, or sippets, and fry them in fresh butter; put them into your dish, and boil your onions and butter in your soup. When done enough, squeeze in the juice of a lemon, and pour it into your dish with the fried sippets. You may add poached eggs, if it pleases your palate. [43]
Notes
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