Cheap Onion Soup
Origin: London, England
Source: Isabella Beeton, 1861
Ingredients
- 8 middling-sized onions
- 3 oz butter
- a tablespoonful of rice-flour
- salt and pepper to taste
- 1 teaspoonful powdered sugar
- thickening of butter and flour
- 2 quart water
Instructions
- Cut the onions small, put them in the stewpan with the butter, and fry them well;
- mix the rice-flour smoothly with the water, add the onions, seasoning, and sugar, and simmer till tender.
- Thicken with butter and flour, and serve.