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Onion Soup No 1

(Soups.) - (The Lady's Own Cookery Book)







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.











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