Onion Soup

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James B White

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This is a straightforward onion soup recipe from the Virginia Housewife.

Onion Soup. Chop up twelve large onions, boil them in three quarts of milk and water equally mixed, put in a bit of veal or fowl, and a piece of bacon with pepper and salt. When the onions are boiled to pulp, thicken it with a large spoonful of butter mixed with one of flour. Take out the meat, and serve it up with toasted bread cut in small pieces in the soup.

Knead the flour together with the butter so it's well mixed, to keep it from being lumpy when it's added to the hot soup. Whether it's whole milk with the cream stirred in, or skimmed milk with the cream saved for something else, isn't specified. The average household had more skimmed milk, because cream was useful by itself, though even skimmed milk retained a little of the cream after being skimmed in shallow milk pans.

Onion varieties have not changed dramatically. Here are some descriptions in Fearing Burr:
https://books.google.com/books?id=kyn5PZTFrzYC&pg=PA123
 
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