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Onion Soup

(Soups And Chowders) - (Joe Tilden's Recipes For Epicures)

Place six ounces of butter in a large saucepan over the fire, and stir
into it four large white onions cut up, not sliced. Stew this very
slowly for one hour, stirring frequently to prevent its scorching. Add
salt, pepper, cayenne, and about one quart of stock, and cook one hour
longer. Then stir into the mixture one and a half cups of milk and
simmer for a few minutes. Have ready a soup tureen. In it beat the
yolks of four eggs with two tablespoons of grated Parmesan cheese.
Stir the hot soup into this, beating until it thickens a little. A
slice of toasted French bread should be placed in each plate, and the
soup poured over it.

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Slice two or three large onions; fry them in a tablespoon of butter
until they are soft and red, then add three tablespoons of flour and
stir until it is a little cooked. To this add slowly a pint of boiling
water, stirring all the time, so it will be smooth.
Boil and mash three good-sized potatoes. Add to them slowly a quart of
scalded milk, stirring well so it will be smooth. Add the potato and
milk mixture to the onion mixture. Season with salt and pepper. Let it
get very hot, and pass it through a strainer into the tureen. Sprinkle
over the top a little parsley chopped very fine, and a few croutons.

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4 Onions--1d.

1 oz. Butter--1d.

1 1/2 oz. Flour

1 gill of Milk

2 quarts of Stock

Salt and Pepper--1d.

Total Cost--3d.

Time--One Hour.

Peel and slice up the onions and fry them in the butter till they are a
good brown colour. Sprinkle over the flour and brown that too. Pour on
the boiling stock and boil steadily till the onions are very soft, then
rub through a sieve. If there is any fat on it remove it carefully,
pour back into the saucepan, add the milk, pepper, and salt, and boil
Just before serving put in a few drops of lemon juice. Send fried bread
to table with it.

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1 quart tomatoes
1/4 teaspoon soda
4 tablespoons butter
4 tablespoons flour
1 quart milk
1 tablespoon salt
1/2 teaspoon pepper
Stew tomatoes slowly one-half hour; rub through strainer; heat and add
soda. In the meantime, melt butter and stir in flour; add milk slowly,
cooking over low fire until thick; add seasoning. Take from fire and
stir in hot tomatoes and serve immediately.

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Begin by cleaning four potatoes, two leeks, a celery, four carrots, three
pounds of big tomatoes; well wash all these vegetables and cut them in
dice, the tomatoes a little larger. Cook them all gently for an hour in
nearly two pints of gravy, to which you have already added two thick
slices of bread and a pinch of salt. Take care that your vegetables do
not stick to the bottom of the pan. When all is well cooked, pass it
through a fine tammy. Add more gravy, or water and meat juice; make it of
the consistency that you wish. Bring it to the boil again over the fire,
adding pepper and salt, and just before serving a bit of fresh butter
also. It is a great improvement to add at the last minute the yolk of an
egg, mixed in a little cold water, quickly stirred in when the soup is
off the fire.
The three recipes for seven or eight persons.
[_G. Kerckaert._]

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Onion Soup For Six Persons

Chop fine six onions, and fry them in a gallon saucepan with two ounces

of butter or dripping fat, stirring them continuously until they become

of a very light colour; then add six ounces of flour or oatmeal, and

moisten with three quarts of water; season with pepper and salt, and

stir the soup while boiling for twenty minutes, and when done, pour it

out into a pan or bowl containing slices of bread.

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18 Onion Soup

Simmer 2 finely minced onions for 3/4 of an hour in a qt. of stock. Rub

through a colander and put back again on the stove. Stir 2

tablespoonfuls each of flour and butter together until smooth; add to

the soup. In another saucepan heat a cup of milk and a pinch of soda,

add this to the stock, beat in the white of an egg, season with salt and

pepper, and minced parsley.

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Onion Soup

Peel and cut into small pieces three medium-sized onions;

fry them in a little butter until tender, but not brown; pour over them

a pint of stock; add a little salt and cayenne. Simmer for fifteen

minutes; press the soup through a sieve; put it in a saucepan, and add

three tablespoonfuls of grated bread crumbs, and half a gobletful of hot

cream. Taste for seasoning, and serve with small slices of toast.

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Onion Soup

Cook one-half large onion, thinly sliced, in one tablespoon butter

eight minutes. Add three-fourths cup chicken stock, and let simmer

twenty minutes. Rub through a sieve, add two tablespoons cream, and

yolk one-half egg beaten slightly. Season with salt and pepper.

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Onion Soup

Melt two tablespoonfuls of butter in a spider, when it bubbles add four

large onions, washed, skinned and cut in slices, let them simmer without

browning about half an hour, then stir in a slightly heaping

tablespoonful of flour. When it thickens pour in gradually a pint and a

half of boiling milk, season with salt and pepper to taste, press

through a puree sieve, and return to the fire. While it is getting hot,

beat together two egg yolks and half a cup of cream, remove from the

stove and stir the eggs and cream into it rapidly, pour at once into the

tureen and serve.

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Onion Soup

6 onions.

2 Spanish ditto.

4 potatoes.

1 quart water.

2 teaspoons salt.

2 teaspoons sago.

1 1/2 ounces butter.

1 dozen peppercorns, and a suspicion of mace and mixed herbs in muslin.

Dissolve the butter in a saucepan, then place in the onions sliced, and

stand the pan over a gentle heat, shaking frequently. In the meantime

peel and slice the potatoes and add them to the onions, together with

the water, salt and flavourings. Boil for one and a half hours, lift out

the muslin bag, stir in the sago, and continue stirring for ten minutes,

then strain.

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