Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetariannut-free
Onion Soup Maigre
From Soyer's standard cookery, 1912
Serves 6
Serve hot for best flavor.
A modern interpretation · AI-generated from the original record
Ingredients
- six large onions
- a quarter of a pound of butter
- a tablespoonful of flour
- rather more than a quart of water
- a spoonful of salt
- a little sugar
Method
Fry diced onions in butter until tender.
Mix in flour and water, boil until onions are tender.
Season with salt and sugar, finish with a liaison, and serve.
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 8. The excerpt below is the record exactly as published.
Onion Soup Maigre. Peel and cut six large onions into small dice, put them into a stewpan, with a quarter of a pound of butter, place them over the fire until well fried, then mix in well a tablespoonful of flour, and rather more than a quart of water; boil until the onions are quite tender, season with a spoonful of salt and a little sugar
Cook this with the app: pantry check, scaling, and the assistant.