INGREDIENTS.--6 large onions, 2 oz. of butter, salt and pepper to taste, 1/4 pint of cream, 1 quart of medium stock.
Mode.--Chop the onions, put them in the butter, stir them occasionally, but do not let them brown. When tender, put the stock to them, and season; strain the soup, and add the boiling cream.
Time.--1-1/2 hour.
Seasonable in winter.
Sufficient for 4 persons.
Mode.--Chop the onions, put them in the butter, stir them occasionally, but do not let them brown. When tender, put the stock to them, and season; strain the soup, and add the boiling cream.
Time.--1-1/2 hour.
Seasonable in winter.
Sufficient for 4 persons.
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