Onion Soup by
Hannah Glasse (The Art of Cookery 1747)
Ingredients (serves 6 - 8)
1/2 cup butter
7-8 coarsely chopped onions (about 2.5 pounds
1/3 cup flour
4 cups water
2 cups basic stock
1 slice bread, toasted and diced
1 teaspoon salt
2 egg yolk, slightly beaten
1 tablespoon red wine vinegar
1. Set a frying pan on a trivet over warm coals. Add butter and allow it to melt slowly.
2. Stir in chopped onions. cover pan and cook slowly, stirring occasionally, for about 15 minutes or until onions are very soft. Replenish hot coals as needed to maintain mixture at a simmer.
3. Shake on flour, stir it in well, and continue to cook mixture slowly uncovered for about 45 to 60 minutes. Stir often, scraping onions up from bottom of pan to prevent sticking. Onions will gradually turn a dark, golden brown (do NOT rush this step, it provides the flavor.)
4. About 15 minutes before onions are done, combine water and stock in a large pot. Hang on crane and bring to a boil over fire.
5. When onions are thoroughly cooked, pull crane out from fire and carefully stir them into liquid mixture.
6. Pour about 1 cup of the hot broth into the frying pan used for onions and with a spoon, crape up any particles remaining in pan. pour back into pot.
7. Add diced toast and salt. Cover and simmer about 10 minutes. Combine slightly beaten egg yolks with vinegar.
8. Remove soup from fire and gradually mix one cup into the egg mixture. Stir all back into the pot of soup. Blend thoroughly. Correct seasoning and enjoy!