Onion Soup

No. 1009. - Peel and trim the ends of three medium sized Onions, cut them in halves, and slice them finely. Then put them in a saucepan with a piece of butter, and fry them to a light brown color. Then add two soup-spoonfuls of flour, and let it cook for five minutes, while stirring it, and add in slowly three pints of hot broth or water. Season with salt and pepper, and let it boil slowly for twenty minutes. Have ready in a soup tureen, half a dozen small pieces of toasted bread. Lay a thin slice of fresh butter on each piece, pour the soup into the tureen and cover it, to keep it hot. Serve with it a plate of grated Gruyere or Parmesan cheese.

Note. - The Flour may be omitted and the thin layers of butter on the toast may be substituted by thin layers of Gruyere (Swiss) Cheese.

Onion Soup, Stanislaus Style

No. 1010. - Butter the crusts of three or four French rolls, and set them in an oven to get crisp. Cut off the end parts of four medium sized white Onions, peel them, cut them in halves and slice them finely. Then put them in a saucepan with a piece of butter, and fry them lightly, stirring them well to have them all nicely browned. Then add three pints of hot water, season it with salt and pepper, and also add the bread crusts. Cover the saucepan, and when it boils, set it in a moderate oven for half an hour; then serve.

Onion Soup, With Milk

No. 1011. - Chop five medium sized Onions finely and put them in a saucepan with a piece of butter. Let them cook slowly until lightly colored. Then add one glassful of hot water and let them cook for fifteen minutes, after which rub them through a fine sieve and put the puree back in a saucepan with three pints of boiling milk. Set it on the fire, stir it until it boils, and season with salt and pepper. Put in a soup tureen some small pieces of toasted bread, pour the soup over it, cover the tureen and serve it hot.

Note. - If the soup is to be sweetened with sugar omit the salt and pepper; use half milk and half cream and butter the toast lightly.

Soup-Puree Of Onions, Bavarian Style

No. 1012. - Peel six large white Onions, slice them finely, parboil them for two minutes, immerse them in cold water and dry them on a towel. Then put them in a saucepan with a piece of butter and let them simmer until they are tender (not letting them get browned). Then drain off the butter, add a pint of Cream sauce and season with salt, a little sugar and a pinch of red pepper. Mix the whole well together and rub it through a fine sieve. Put it back into the saucepan and add two quarts of thickened chicken or veal broth. Set it on the fire, stir it until it boils and then let it cook slowly for twenty minutes. Skim it well, and before serving add a piece of butter and a large glassful of cream, in which dilute the yolks of six raw eggs. Stir it well until the butter is melted, and be careful not to let it boil again. Serve it with a small plate of fried bread crumbs.