French Onion Soup
A historical recipe from Practical Italian recipes for American kitchens, by Julia Lovejoy Cuniberti (1917).
A historical recipe
Practical Italian recipes for American kitchens: Sold to aid the families of Italian soldiers, by Julia Lovejoy Cuniberti (1917). Project Gutenberg eBook #43912.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
Known as an Italian recipe, with similar versions prepared across other nations.
Ingredients 5 ingredients
- 4 tablespoons of vegetable oil
- 1/4 lb. Swiss
- 3 pints soup stock
- 4 slices of stale bread toasted
- 4 large onions
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Minestra di Cipolla alla Francese 4 large onions 4 tablespoons of vegetable oil or meat drippings 1/4 lb.
- Swiss or American brick cheese, grated 1 quart to 3 pints soup stock or boiling water 4 slices of stale bread toasted, salt, pepper Peel the onions and slice them very thin.
- Fry them slowly in the fat until they are a uniform golden brown, using a kettle deep enough to hold the water afterwards.
- When the onions are thoroughly fried add the hot water, cover and let simmer at least three-quarters of an hour, seasoning to taste.
- The onions will make a clean brown liquor without the use of any meat but soup stock may be used instead of water, or beef extract or bouillon cubes may be added to the water if a meat soup is preferred.
- Put the soup in a hot tureen, add the toast cut into triangles and sprinkle it over with the grated cheese.
- Serve as soon as the toast and cheese have been added.
Plating
Cookware for this recipe
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Frying pan
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Saucepan
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Chef's knife
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Cutting board
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Grater
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Vegetable peeler
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Kettle