Italian Onion Soup with Cheese
A historical recipe from The Myrtle Reed Cook Book, by Myrtle Reed (1905).
A historical recipe
The Myrtle Reed Cook Book, by Myrtle Reed (1905). Project Gutenberg eBook #37680.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Italy
This recipe is known as Italian, but other nations also prepare similar recipes.
Credit
From The Myrtle Reed Cook Book, by Myrtle Reed (1905). Digitised by Project Gutenberg, eBook #37680 (https://www.gutenberg.org/ebooks/37680). Public domain in the USA; its status may differ elsewhere.
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Ingredients 3 ingredients
- four cupfuls of beef stock
- one slice of toast
- four large onions
Method
- Slice four large onions very thin, fry brown in butter, and add to four cupfuls of beef stock.
- Put into an earthen pot and arrange slices of toast on top, liberally sprinkled with grated Parmesan cheese.
- Serve from the dish with one slice of toast for each person.
Plating
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