4 medium-sized onions 3 tablespoons slightly browned flour
1 cup water
3 tablespoons butter
2 cups milk
1 1/4 teaspoons salt
Slice the onions, and put in a buttered pan. Add a little water, cover, and put in the oven, covered. When the onions are tender, remove the cover, and brown. Rub the browned onions through a colander, add the water, and the white sauce, made by adding the hot milk to the butter and slightly browned flour rubbed together until smooth. The white sauce should cook ten minutes in a double boiler before it is added to the onion. Reheat the soup, salt and serve. This makes one quart.
1/2 pound Spanish onions 1 1/2 ounces butter 1/2 pint barley stock
1 ounce patent groats 1 quart milk Salt and pepper
Cut the onion into thin slices, and fry it in the butter to a golden brown. Add the barley stock, and cook for twenty minutes. Mix the groats smoothly with a little of the milk, and boil the rest. When boiling, add the groats, and boil for ten minutes. Add to the onion. Season and serve.
4 onions 2 cups milk
3 tablespoons butter 2 tablespoons flour
I cup water
Cut the onions in small pieces, and cook in the milk and water. Melt the butter, add flour, adding gradually to the milk mixture. Season with salt and pepper, and strain.