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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