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Onion Soup

Slice three small onions. Cook slowly in a tablespoon of butter until tender, taking care not to brown them. Bring to boiling point a quart of Franco-American bouillon or any good bouillon to which has been added a teaspoon of Liebig's Beef Extract, add salt to taste. Skim the onions from the butter and add the butter to heated stock. Serve in soup tureen. Toast a thick slice of bread, sprinkle it with freshly grated Parmesan cheese and place it on top of the soup. Put the dish in the oven until the cheese is melted and brown. Add a liberal quantity of the grated cheese to each portior- when serving. Mrs. L. 0. Wead.

The Malone Cookbook 1917

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