Soupe A L'ognon


Put into a saucepan butter size of a pigeon's egg; add 1 pint of soup

stock. When very hot add 3 onions, sliced thin, then a full 1/2 teacup

of flour, stirring constantly that it may not burn. Add 1 pint boiling

water, pepper and salt, and let boil one minute, then placing on back of

range till ready to serve, when add 1 quart of boiling milk and 3 mashed

boiled potatoes. Gradually add to the potatoes a little of the soup till

smooth and thin enough to put into the soup kettle. Stir all well, then

strain. Put diamond-shaped pieces of toasted bread in bottom of tureen

and pour soup over it.



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