Onion Soup

Potage a l’Oignon

Preparation info
    • Difficulty


Appears in

By The Times Picayune Publishing Company

Published 1901

  • About


  • 3 Large Onions, Sliced Very Thin or Chopped
  • ½ Cupful of Flour
  • A Large Spoonful


Fry the onions in the butter, until reddish brown. Then add the flour and stir until browned, gently; do not burn. Put the boiling water in gradually stirring perfectly smooth, and adding the salt and pepper; mix well and boil one minute. Then pour it into the kettle and set back. Before serving, add the milk, warmed, and rubbed with mashed potatoes until they are smooth