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.