Onion Soup from 1934
4 medium onions, peeled and chopped
2 tablespoons butter
2 cups boiling water
4 cups whole milk, (reserve 1/4 cup)
2 egg yolks
1/4 teaspoon sugar
salt and pepper to taste
pieces of toasted French bread
Peel and chop onions. Heat the butter
in a saucepan, add the chopped onions
and cook, stirring constantly with a
wooden spoon until onions are soft.
Add two cups of boiling water.
Simmer until all the water has boiled
away and the onions are a soft puree.
Add the milk, reserving out 1/4 cup.
Cook for 15 minutes.
Beat egg yolks and sugar with 1/4 cup
of milk then add to the soup.
Season with salt and pepper. Cook for
a few minutes longer, stirring
In each soup plate, put a piece of
toasted Frenh bread. Pour the hot
soup over the toasted bread and
Source Sarasota, FL Herald Tribune,
Friday, Oct 12, 1934