Onion Soup Recipe from 1913
Soups • French
Description
This recipe is from the book The Art of Good Eating, by John Smith [General Agency of Books and Publications: New York], 1913, USA. This is the first recorded instance of cheese being included, which can be attributed to the spread of French cuisine around the world during these years and the popularity of certain dishes and techniques — particularly croutons, which were traditionally flavored with herbs, garlic, and various types of cheese. See more — <a href="https://eda.ru/recepty/supy/lukovij-sup-v-interpretacii-lui-dia-25634">Onion Soup in the Interpretation of Louis Diaz</a>.
Ingredients
- Onion 1 head
- Milk 0 qt
- Salt to taste
- Gruyère cheese 5 oz
- French Baguette 1 piece
Step-by-Step Guide
Step 1
If you want to try this soup, so cherished by the followers of Bacchus, prepare it as follows: sauté a large onion, chopped into small pieces, in butter (for two liters of milk); when the onion is nicely golden, add the milk and salt, and let it simmer.
Step 2
Next, prepare your soup bowl by layering small pieces of bread in it, sprinkling grated Gruyère cheese over the bread. Fill the bowl halfway, then pour the broth on top and serve.
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