Onion Soup
A historical recipe from The Virginia Housewife, by Mary Randolph (1860).
A historical recipe
The Virginia Housewife; Or, Methodical Cook, by Mary Randolph (1860). Project Gutenberg eBook #12519.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
United States
Known as an American recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- 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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- Chop up twelve large onions, boil them in three quarts of milk and water equally mixed, put in a bit of veal or fowl, and a piece of bacon with pepper and salt.
- When the onions are boiled to pulp, thicken it with a large spoonful of butter mixed with one of flour.
- Take out the meat, and serve it up with toasted bread cut in small pieces in the soup.
Plating
Cookware for this recipe
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Saucepan
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Chef's knife
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Cutting board