French Onion Soup

Preparation info

  • 6

    • Difficulty


    • Ready in

      1 hr 30

Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • 2 oz. fat bacon
  • 6 medium-sized onions
  • ½ oz. flo


Chop the bacon and heat it gently in a deep pan till the fat runs freely. Slice the onions thinly and fry them slowly in the bacon fat till golden. Add the flour, salt and pepper to taste and continue frying for a few minutes. Stir in the mustard, the stock and the wine or cider. Simmer till the onions are quite soft. Toast the bread, grate the cheese. Butter the toast and spread the slices wit