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English Onion Soup


Unlike the French version, English onion is now almost always a white soup. It has the onions less toasted, or not at all, in a creamed base (Mrs.B, etc)

Original Receipt in 'English Housewifry' by Elizabeth Moxon, 1764 (Moxon 1764)

5. To make ONION SOOP.
Take four or five large onions, pill and boil them in milk and water whilst tender, (shifting them two or three times in the boiling) beat 'em in a marble mortar to a pulp, and rub them thro' a hair-sieve, and put them into a little sweet gravy; then fry a few slices of veal, and two or three slices of lean bacon; beat them in a marble mortar as small as forc'd-meat; put it into your stew-pan with the gravy and onions, and boil them; mix a spoonful of wheat-flour with a little water, and put it into the soop to keep it from running; strain all through a cullender, season it to your taste; then put into the dish a little spinage stew'd in butter, and a little crisp bread; so serve it up.

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

138. INGREDIENTS: 6 large onions, 2 oz. of butter, salt and pepper to taste, ¼ pint of cream, 1 quart of stock No. 105.
Mode: Chop the onions, put them in the butter, stir them occasionally, but do not let them brown. When tender, put the stock to them, and season; strain the soup, and add the boiling cream.
Time: 1-½ hour. Average cost: 1s. per quart.
Seasonable: in winter.
Sufficient: for 4 persons.

139. INGREDIENTS: 8 middling-sized onions, 3 oz. of butter, a tablespoonful of rice-flour, salt and pepper to taste, 1 teaspoonful of powdered sugar, thickening of butter and flour, 2 quarts of water.
Mode: 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.
Time: 2 hours. Average cost: 4d. per quart.
Seasonable: in winter.
Sufficient: for 8 persons.

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