To color a clear bouillon amber, follow one of these methods:
- In a small saucepan boil the skins from one or two onions in a small quantity of bouillon. When the skins have boiled thoroughly, strain the broth and add it to the rest of the bouillon.
- Finely chop a peeled onion and wrap it in a clean cloth. Wash it under a faucet several times, squeeze and drain it, and then fry the onion in ½ spoon butter. Dilute with bouillon, bring to a boil, and strain into the rest of the bouillon.
- Peel and finely slice an onion, fry in ½ spoon butter in a skillet until golden, add 2 to 3 spoons bouillon, and bring to a boil. Transfer everything, including the onion, to the rest of the bouillon so that everything cooks together. Strain.
- Cut an unpeeled onion in half and a peeled and washed carrot lengthwise into thirds. Place the vegetables in a pan on top of the stove and fry them on all sides until they darken, being careful not to let them burn. Add to the bouillon and cook together.
- Pound a piece of sugar and pour onto a clean skillet. Moisten it with water and cook until it turns reddish-brown, but do not let it burn. Dilute with 2–3 spoons water, bring to a boil, and strain into the bouillon.
- Cut off ½ lb of lean meat from the 3 lbs of beef intended for the soup. Mince it with a finely chopped onion and carrot. Fry the beef, onion, and carrot in a dry saucepan, without adding butter, stirring constantly and browning on all sides. Pour in boiling water and boil thoroughly. Combine with the rest of the bouillon, continue cooking, and then strain.