The large Bermuda onions or very young Spring onions are best for this. Simmer five tablespoonfuIs of minced onion for one hour in a quart of good stock - beef, mutton, or veal, or chicken. Rub then through a fine colander, and put back over the fire with two tablespoonfuls of white roux, stirred gradually into the hot soup. Heat in another saucepan a cupful of milk (with a bit of soda), add this to the stock, beat in the frothed white of an egg, and season with salt, pepper, and minced parsley.