BROWN ONION SOUP.
2lb of Spanish onions;
2 spoonfuls of vinegar;
2 quarts of water;
2 yolks of eggs;
2oz. Of dripping;
1 ½ oz. Breadcrumbs;
Salt, pepper.
Melt the dripping in a pan, add the sliced onions, and fry them pale brown.
Drain them on soft paper. Put them into a pan with the water and simmer for 1 hour.
Beat up the yolks of the eggs with the vinegar and a little soup and stir them in.
Do not boil after the eggs are added. Serve hot. For 5 persons.
Disclaimer
Please note that as these are authentic recipe's before fridges and modern appliances were invented
no responsibility can be held for any accident or injury however caused from following these recipes. They are meant as historic documents only.
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