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Onion Soup

Recipe from the Purefoy Hotel Cook Book - Talladega Alabama
Print Recipe
Course: Appetizer
Ingredients Method

Ingredients
  

  • 3 large onions
  • 1/2 cup flour
  • 1/2 tsp salt
  • 2 tbsp butter
  • 1 1/2 cups boiling water
  • 1 quart sweet milk
  • 1 medium Irish potatoes

Method
 

  1. Fry onions, which have been chopped very fine, in butter until a light brown, add salt and flour, and stir until brown.
  2. Pour over these the boiling water, stirring well to keep smooth.
  3. Mix well and boil for 5 minutes. Let stand until serving time then add 1-quart hot milk and potatoes which have been boiled and rubbed through a sieve.
  4. Let this simmer for a few minutes and pour boiling hot over tiny toast cubes. This is very fine.