Onion Soup

Ingredients

• 12 whole onions
• 1.5 quarts milk
• 1.5 quarts water
• veal or fowl
• bacon
• pepper
• salt
• 1 large spoonful butter
• 1 large spoonful flour
• bread

Instructions

1. Chop twelve large onions. Boil them in three quarts of milk and water mixed equally together with a bit of veal or fowl and a piece of bacon. Season with pepper and salt. Continue boiling until the onions are reduced to a pulp. Thicken the soup by mixing a large spoonful of butter with one of flour and stirring it in. Remove the meat from the soup. Serve the soup with toasted bread cut into small pieces.