Soupe à l'oignon

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (13)
  1. Slice onions into thin shreds.
  2. Blanch the slices in boiling water for five minutes.
  3. Drain the blanched onions.
  4. Put the drained onions into a stew-pan.
  5. Fry the onions over a brisk fire in butter until they turn pale brown.
  6. Add flour and stir for two minutes.
  7. Add water, pepper, and salt.
  8. Bring the whole mixture to a boil.
  9. Simmer until the onions are well done.
  10. Serve with croûtons of fried bread.
  11. Grated Parmesan should accompany the soup.
Optional thickening
  1. For a variation, thicken the soup finally with raw eggs, similar to bonne femme soup (see p. 45).
  2. Alternatively, milk can be used instead of water, or combined with water (half and half).
Original Text
Soupe à l'oignon :—Slice up into thin shreds eight ounces of onions ; blanch the slices in boiling water for five minutes ; drain, and put them into a stew-pan, let them fry over a brisk fire in an ounce and a half of butter till they turn pale brown ; then add one ounce of flour, stir for two minutes, after which add a quart of water, a saltspoonful of pepper and one of salt, let the whole come to the boil and then simmer till the onions are well done and serve with- croûtons of fried bread. Grated Parmesan should accompany. This is still better if thickened finally with raw eggs like bonne femme soup (see p. 45). Milk can be used instead of water, or with it, half and a half.
Notes
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