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Onion Soup #2

Three onions chopped fine, two tablespoons butter, put on stove and cook slowly. When well cooked add one quart soup stock. Strain this into your cooking vessel, add one heaping tablespoon of Liebig's Beef Extract dissolved in one cup of boiling water. Add salt and pepper to taste. When ready to serve place in the center of each plate a round piece of toast covered with Parmesan cheese. Mrs. William G. Breed.

Source:
The Malone Cookbook 1917

http://www.nancyskitchen.com

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