1893 - La Cuisine Francaise

Onion Soup

DDV CULINARY

For five persons:
Onions...........12 (somewhat according to the size).
Butter...........2 tablespoonsful.
Flour............1 tablespoonful.
Bread............1/2 lb.
Rasped cheese....1/2 lb.
Water............2 to 3 quarts.
Time.--1 hour.

1st.
Have about 12 fine slices of bread and 1/2 lb. of rasped cheese, Parmesan preferred,
place some slices on the bottom of a dish that can be put in an oven,
pour over a bed of cheese, then a bed of bread, etc.,
finishing by a bed of bread but preserving enough cheese for a last bed.

2d.
Chop about 12 onions, let them cook slowly in a sauce pan
with about 2 tablespoonsful of butter until a light brown,
add while stirring 1 tablespoonful of flour,
stir the whole for a while, then add 2 quarts of water.

3d.
Allow to cook for 5 minutes.

4th.
Pour this soup through a strainer on the bed prepared as above.

5th.
Pour over the dish a last bed of cheese, and let it bake until a light brown.

CAUTION.--In serving this soup take care to give each guest some of the crust, dry and palatable.

NOTE.--You may have a good family soup by doing only as indicated in the 2d. and 3d.
and serving it with some toast and rasped cheese.