Creamed Onion Soup

Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About


  • 1 lb. (½ k.) onions
  • cloves
  • pints


Cut the onions into eighths vertically. Put in a saucepan with two or three cloves. Add the stock and onions. Bring to the boil and simmer for 1 hour. Pour into a bowl and make a roux with 1 oz. (30 g.