Recipe: Onion Soup from 1934
SoupsONION SOUP FROM 1934
4 medium onions, peeled and chopped
2 tablespoons butter
2 cups boiling water
4 cups whole milk, (reserve 1/4 cup)
2 egg yolks
1/4 teaspoon sugar
salt and pepper to taste
pieces of toasted French bread
Peel and chop onions. Heat the butter in a saucepan, add the chopped onions and cook, stirring constantly with a wooden spoon until onions are soft.
Add two cups of boiling water. Simmer until all the water has boiled away and the onions are a soft puree.
Add the milk, reserving out 1/4 cup. Cook for 15 minutes.
Beat egg yolks and sugar with 1/4 cup of milk then add to the soup. Season with salt and pepper. Cook for a few minutes longer, stirring constantly.
In each soup plate, put a piece of toasted French bread. Pour the hot soup over the toasted bread and serve.
Source Sarasota, FL Herald Tribune,
Friday, Oct 12, 1934
4 medium onions, peeled and chopped
2 tablespoons butter
2 cups boiling water
4 cups whole milk, (reserve 1/4 cup)
2 egg yolks
1/4 teaspoon sugar
salt and pepper to taste
pieces of toasted French bread
Peel and chop onions. Heat the butter in a saucepan, add the chopped onions and cook, stirring constantly with a wooden spoon until onions are soft.
Add two cups of boiling water. Simmer until all the water has boiled away and the onions are a soft puree.
Add the milk, reserving out 1/4 cup. Cook for 15 minutes.
Beat egg yolks and sugar with 1/4 cup of milk then add to the soup. Season with salt and pepper. Cook for a few minutes longer, stirring constantly.
In each soup plate, put a piece of toasted French bread. Pour the hot soup over the toasted bread and serve.
Source Sarasota, FL Herald Tribune,
Friday, Oct 12, 1934
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