- 1 lb. onions (5 medium)
- 1/4 lb. butter
- 1 T. flour
- 4 c. boiling water
- 1 c. stale bread crumbs
- 1 1/2 t. salt or to taste
- 1 egg yolk
- 1 1/2 t. vinegar
Peel and chop onions. Melt butter. Saute onions for about 15 minutes. Shake in flour, stirring continuously. Shake pan and cook a few minutes. Pour in boiling water and stir.
Add bread crumbs and salt. Cook 10 minutes, stirring continuously.
Remove from heat. Beat egg yolk with vinegar. Stir about 1/3 c. of the hot onion mixture into the egg. Then stir the egg mixture back into the soup. Mix well and serve. Makes about 5 cups.
This recipe is from the book; Revolutionary Recipes, Colonial food lore, and more, by Patricia B. Mitchell.
Hannah Glasse authored one of the first cookbook’s in colonial times.
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